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The flavour of poultry meat

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Flavor of Meat and Meat Products

Abstract

Poultry meat has become a significant constituent of the North American diet. Numerous reviews on poultry flavour have been published (Wilson and Katz, 1972; Steverink, 1981; Ramaswamy and Richards, 1982) over the past few years. Thus far, more than 450 components have been characterized in cooked poultry meat (Mottram, 1991). This chapter contains a review of some of the chemical reactions which are responsible for the formation of volatile compounds significant to the aroma of cooked poultry meat.

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Authors
  1. H. Shi
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  2. C.-T. Ho
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Editors and Affiliations

  1. Departments of Biochemistry and Chemistry, Memorial University of Newfoundland, St. John’s, Newfoundland, Canada, A1B 3X9

    Fereidoon Shahidi

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© 1994 Springer Science+Business Media Dordrecht

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Shi, H., Ho, CT. (1994). The flavour of poultry meat. In: Shahidi, F. (eds) Flavor of Meat and Meat Products. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2177-8_4

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  • DOI: https://doi.org/10.1007/978-1-4615-2177-8_4

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5911-1

  • Online ISBN: 978-1-4615-2177-8

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