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Book Cover
Book
Author Shahidi, Fereidoon, 1951-

Title Flavor of meat, meat products and seafoods / by F. Shahidi
Edition Second edition
Published London ; New York : Blackie Academic & Professional, 1998

Copies

Location Call no. Vol. Availability
 MELB  664.9 Sha/Fom 1998  Unavailable C19
Description xvi, 416 pages : illustrations ; 24 cm
Contents Ch.1 Flavour of muscle foods : an overview -- Ch.2 The chemistry of meat flavour -- Ch.3 The flavour of beef -- Ch.4 The flavour of pork -- Ch.5 The flavour of poultry meat -- Ch.6 Sheepmeat odour and flavour -- Ch.7 Flavour of fish meat -- Ch.8 Flavour of shellfish -- Ch.9 Umami flavour of meat -- Ch.10 Lipid-derived off-flavours in meat -- Ch.11 Lipid-derived off-flavours in meat by-products : effect of antioxidants and Maillard reactants -- Ch.12 Maillard reactions and meat flavour development -- Ch.13 The flavour of cured meat -- Ch.14 Flavour analysis of dry-cured ham -- Ch.15 Smoke flavourings in processed meats -- Ch.16 Instrumental methods for analyzing the flavor of muscle foods -- Ch.17 Assessment of lipid oxidation and off-flavour development in meat, meat products and seafoods Ch.18 Sensory and statistical analyses in meat flavour research
Bibliography Includes bibliographical references and index
Notes Also available online via the World Wide Web, by subscription to Knovel
Subject Flavor.
Food -- Sensory evaluation.
Lipid oxidation
Maillard reaction.
Meat industry and trade.
Meat -- Composition.
Meat -- Quality.
Precooked meat -- Flavor and odor.
Precooked meat -- Flavor and odour
Seafood -- Composition.
Smoked meat.
Author Shahidi, Fereidoon, 1951-
LC no. 98071052
ISBN 0751404845
1591247284 (electronic bk.)