Flavor of meat and meat products—an overview
Flavour is an important sensory aspect of the overall acceptability of meat products. The overwhelming effect of flavour volatiles has a tremendous influence on the sensory quality of muscle foods. However, the taste properties of high molecular weight components and contribution of non-volatile precursors to the flavour of meat should also be considered.
KeywordsLipid Oxidation Meat Product American Chemical Society Medium Chain Fatty Acid Wood Smoke
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