Flavor of Meat, Meat Products and Seafood / Edition 2

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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 e dition has now been updated and extended to include the latest develop ments concerning both meat and fish flavor. It presents the latest res earch 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 re commended for scientists and technologists in the meat and seafood ind ustries. It is also of value to sensory scientists, quality managers a nd marketing personnel.

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Product Details

  • ISBN-13: 9780751404845
  • Publisher: Springer US
  • Publication date: 7/31/1998
  • Edition description: 2nd ed. 1998
  • Edition number: 2
  • Pages: 429
  • Product dimensions: 9.21 (w) x 6.14 (h) x 1.00 (d)

Table of Contents

Flavor Of Muscle Foods. An Overview. The Chemistry of Meat Flavor. The Flavor of Beef. The Flavor of Pork. The Flavor of Poultry Meat. Sheepmeat Odor and Flavor. Flavor of Fish Meat. Flavor of Shellfish. Unami Flavor of Meat. Lipid-Derived Off-Flavors in Meat: Effect of Antioxidants Oxidation in Meat By-Products: Effect of Antioxidants and Maillard Reactants. Maillard Reactions and Meat Flavor Development. The Flavor of Cured Meat. Flavor Analysis of Dry-Cured Ham. Smoked Flavorings in Processed Meats. Instrumental Methods for Analyzing the Flavor of Muscle Foods. Assessment of Lipid Oxidation and Off-Flavor Development in Meat, Meat Products and Seafoods. Sensory and Statistical Analyses in Meat Flavor Research. Index

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