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Flavor of Meat and Meat Products
Fereidoon . Ed(S): Shahidi
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Description for Flavor of Meat and Meat Products
Paperback. Editor(s): Shahidi, Fereidoon. Num Pages: 301 pages, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 234 x 156 x 16. Weight in Grams: 486.
Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well as flavour enhancers and aroma precursors. Non-vola tile water-soluble precursors and ... Read more
Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well as flavour enhancers and aroma precursors. Non-vola tile water-soluble precursors and ... Read more
Product Details
Format
Paperback
Publication date
2012
Publisher
Springer-Verlag New York Inc. United States
Number of pages
301
Condition
New
Number of Pages
301
Place of Publication
New York, NY, United States
ISBN
9781461359111
SKU
V9781461359111
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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