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The first edition of Flavor of Meat and Meat Products was described as 'the best compilation of data on meat flavor yet published.' This edition has now been updated and extended to include the latest developments concerning both meat and fish flavor. It presents the latest research on species flavors, cured meat flavor, methods of assessment of flavor quality and consequences of meat deterioration. The coverage is divided into three parts which deal with species flavors, the effects of constituents and processing on flavor, and the analytical methods, chemical and sensory, of assessing meat flavor. The book is highly recommended for scientists and technologists in the meat and seafood industries. It is also of value to sensory scientists, quality managers and marketing personnel.
The first edition of Flavor of Meat and Meat Products was described as 'the best compilation of data on meat flavor yet published.' This edition has now been updated and extended to include the latest developments concerning both meat and fish flavor. It presents the latest research on species flavors, cured meat flavor, methods of assessment of flavor quality and consequences of meat deterioration. The coverage is divided into three parts which deal with species flavors, the effects of constituents and processing on flavor, and the analytical methods, chemical and sensory, of assessing meat flavor. The book is highly recommended for scientists and technologists in the meat and seafood industries. It is also of value to sensory scientists, quality managers and marketing personnel.
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Inside This Book
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First Sentence:
Flavour is an important sensory aspect of the overall acceptability of meat and seafood products. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
mutton odour, crayfish waste, meat flavour compounds, shrimp hydrolysate, meaty compounds, sheepmeat odour, roasted dried squid, umami properties, umami compounds, oyster hydrolysate, smoked cuttlefish, cyclic sulphur compounds, ham flavour, cooked beef aromas, pork volatiles, pasteurized crab meat, boiled scallop, raw crab meat, flavour impact compounds, cooked crayfish, high aroma values, chicken flavour, crayfish tail meat, low odour threshold values, pork flavour Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Chem, Food Sci, American Chemical Society, New York, Food Agric, Food Technol, Symposium Series, Meat Sci, Oil Chem, Marcel Dekker, New Zealand, Food Res, Boca Raton, Academic Press, Compounds Occurrence References, Food Rev, Applied Science, Uncured Cured, The Royal Society of Chemistry, Nippon Suisan Gakkaishi, Blackie Academic, Walter de Gruyter, British Patent, Food Prot, Nippon Shokuhin Kogyo Gakkaishi New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Flavour is an important sensory aspect of the overall acceptability of meat and seafood products. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
mutton odour, crayfish waste, meat flavour compounds, shrimp hydrolysate, meaty compounds, sheepmeat odour, roasted dried squid, umami properties, umami compounds, oyster hydrolysate, smoked cuttlefish, cyclic sulphur compounds, ham flavour, cooked beef aromas, pork volatiles, pasteurized crab meat, boiled scallop, raw crab meat, flavour impact compounds, cooked crayfish, high aroma values, chicken flavour, crayfish tail meat, low odour threshold values, pork flavour Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Chem, Food Sci, American Chemical Society, New York, Food Agric, Food Technol, Symposium Series, Meat Sci, Oil Chem, Marcel Dekker, New Zealand, Food Res, Boca Raton, Academic Press, Compounds Occurrence References, Food Rev, Applied Science, Uncured Cured, The Royal Society of Chemistry, Nippon Suisan Gakkaishi, Blackie Academic, Walter de Gruyter, British Patent, Food Prot, Nippon Shokuhin Kogyo Gakkaishi New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 66
books:
See all 66 books this book cites
1
book
cites this book:
- Thermal Generation of Aromas (Acs Symposium Series) by Thomas H. Parliment on 16 pages
- Volatile Compounds in Foods and Beverages (Food Science and Technology) by H. Maarse on 6 pages
- Techniques for Analyzing Food Aroma (Food Science and Technology) by Ray Marsili on 6 pages
- Recent Advances in the Chemistry of Meat (Special Publication (Royal Society of Chemistry (Great Britain))) by Allen J. Bailey on 5 pages
- Flavor Measurement (I F T Basic Symposium Series) by C.-T. Ho on 4 pages
See all 66 books this book cites
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