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Flavor of meat and meat products—an overview

  • F. Shahidi

Abstract

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.

Keywords

Lipid Oxidation Meat Product American Chemical Society Medium Chain Fatty Acid Wood Smoke 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • F. Shahidi

There are no affiliations available

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