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The flavour of beef

  • Chapter
Flavor of Meat and Meat Products

Abstract

The flavour of beef has been investigated more extensively than any other meat flavour, probably because of its greater consumer popularity, and hence its commercial significance in the creation of successful simulated meat flavourings. Literature reports over the past 30 years show that the flavour of beef is highly complex. In its simplest format, it consists of taste-active compounds, flavour enhancers and aroma components.

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

    Fereidoon Shahidi

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Macleod, G. (1994). The flavour of beef. In: Shahidi, F. (eds) Flavor of Meat and Meat Products. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2177-8_2

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  • DOI: https://doi.org/10.1007/978-1-4615-2177-8_2

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