Flavor of Meat and Meat Products

Inbunden, Engelska, 1994

882 kr

Beställningsvara. Skickas inom 10-15 vardagar. Fri frakt över 249 kr.

Beskrivning

Flavour is an important sensory aspect of the overall acceptability of meat products. Raw meat has a large number of aroma precursors and flavour enhancers which vary according to animal species. This book focuses on the subject of the flavour of meat and meat products. This book should be of interest to food scientists and technologists; and flavour and sensory scientists in industry and academia.

Produktinformation

Utgivningsdatum:1994-07-01
Mått:155 x 235 x 23 mm
Vikt:1 g
Format:Inbunden
Språk:Engelska
Antal sidor:320
Förlag:Chapman and Hall
ISBN:9780751402179

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

Part 1 Species flavours: The flavour of beef. The flavour of pork. The flavour of poultry meat. Sheepmeat odour and flavour. Part 2 Role of meat constituents and processing on flavour: Umami flavour of meat. Lipid-derived off-flavours in meats: formation and inhibition. Lipid oxidation in meat by-products: effect of antioxidants and Maillard reactants on volatiles. Maillard reactions and meat flavour development. The flavour of cured meat. Contribution of smoke flavouring to processed meats. Some aspects of the chemistry of meat flavour. Part 3 Analytical methodologies: Instrumental methods of meat flavour analysis. Assessment of lipid oxidation and off-flavour development in meat and meat products. Sensory and statistical analyses in meat flavour research.

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Flavor of Meat and Meat Products

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Inbunden, Engelska, 1994

882 kr

Beställningsvara. Skickas inom 10-15 vardagar. Fri frakt över 249 kr.

Beskrivning

Produktinformation

Utgivningsdatum:1994-07-01
Mått:155 x 235 x 23 mm
Vikt:1 g
Format:Inbunden
Språk:Engelska
Antal sidor:320
Förlag:Chapman and Hall
ISBN:9780751402179

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

Part 1 Species flavours: The flavour of beef. The flavour of pork. The flavour of poultry meat. Sheepmeat odour and flavour. Part 2 Role of meat constituents and processing on flavour: Umami flavour of meat. Lipid-derived off-flavours in meats: formation and inhibition. Lipid oxidation in meat by-products: effect of antioxidants and Maillard reactants on volatiles. Maillard reactions and meat flavour development. The flavour of cured meat. Contribution of smoke flavouring to processed meats. Some aspects of the chemistry of meat flavour. Part 3 Analytical methodologies: Instrumental methods of meat flavour analysis. Assessment of lipid oxidation and off-flavour development in meat and meat products. Sensory and statistical analyses in meat flavour research.