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Flavor of meat, meat products, and seafoods

Author: Fereidoon Shahidi
Publisher: London : New York : Blackie Academic & Professional, 1998.
Edition/Format:   Print book : English : 2nd edView all editions and formats
Database:WorldCat
Summary:

Looks at the developments in both meat and fish flavor. This work covers the research on species flavors, cured meat flavor, methods of assessment of flavor quality and consequences of meat  Read more...

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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Fereidoon Shahidi
ISBN: 0751404845 9780751404845
OCLC Number: 39756549
Description: xvi, 429 p. : ill. ; 24 cm.
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
Responsibility: edited by F. Shahidi.
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