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The flavour of poultry meat

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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.

Keywords

  • Hydrogen Sulphide
  • Chicken Meat
  • Poultry Meat
  • Maillard Reaction Product
  • Roasted Coffee

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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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

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