Flavor of Meat, Meat Products and Seafood

Flavor of Meat, Meat Products and Seafood

Yazar : F. Shahidi Fereidoon Shahidi
Yayınevi : Springer
ISBN : 9780751404845
Baskı yılı : 1998
Sayfa sayısı : 448
Ağırlık : 0.80 kg
Stok durumu : Tükendi   
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.
1 Flavour of muscle foods - An overview by F. Shahidi 1
2 The chemistry of meat flavour by D. S. Mottram 5
3 The flavour of beef by G. Macleod 27
4 The flavour of pork by J. Chen and C.-T. Ho 61
5 The flavour of poultry meat by C.-W. Chen and C.-T. Ho 84
6 Sheepmeat odour and flavour by O. A. Young and T. J. Braggins 101
7 Flavour of fish meat by E. Durnford and F. Shahidi 131
8 Flavour of shellfish by S. Spurvey and B. S. Pan and F. Shahidi 159
9 Umami flavour of meat by J. A. Maga 197
10 Lipid-derived off-flavours in meat by L. H. Skibsted and A. Mikkelsen and G. Bertelsen 217
11 Lipid-derived off-flavours in meat by-products: effect of antioxidants and Maillard reactants by S. M. Van Ruth and T. Cheraghi and J. P. Roozen 257
12 Maillard reactions and meat flavour development by M. E. Bailey 267
13 The flavour of cured meat by N. Ramarathnam 290
14 Flavour analysis of dry-cured ham by M. Flores and A. M. Spanier and F. Toldra 320
15 Smoke flavourings in processed meats by J. Rozum 342
16 Instrumental methods for analyzing the flavor of muscle foods by K. R. Cadwallader and A. J. Macleod 355
17 Assessment of lipid oxidation and off-flavour development in meat, meat products and seafoods by F. Shahidi 373
18 Sensory and statistical analyses in meat flavour research by A. M. Spanier and B. T. Vinyard and K. L. Bett 395
Index 421