Flavor of meat and meat products—an overview

  • F. Shahidi


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.


Lipid Oxidation Meat Product American Chemical Society Medium Chain Fatty Acid Wood Smoke 
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© Springer Science+Business Media Dordrecht 1994

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  • F. Shahidi

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