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
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