Download Flavor of Meat and Meat Products by F. Shahidi (auth.), Fereidoon Shahidi (eds.) PDF

By F. Shahidi (auth.), Fereidoon Shahidi (eds.)

Flavour is a crucial sensory element of the final acceptability of meat items. even if we settle for or reject a meals relies totally on its flavour. either fascinating and bad flavour results are reflected. moreover, threshold values of other flavour-active compounds have an enormous impact at the cumulative sensory houses of all meals. Meat from diverse species constitutes an incredible resource of protein for many humans. even if uncooked meat has little flavour and just a blood-like style, it's a wealthy reservoir of non-volatile compounds with taste-tactile homes in addition to flavour enhancers and aroma precursors. Non-vola­ tile water-soluble precursors and lipids effect the flavor of meat from assorted species. additionally, mode of warmth processing and the character of additions used could have a profound influence at the flavour of ready meats. This e-book reviews the newest developments in meat flavour examine. Following a quick review, chapters 2 to five speak about flavours from diversified species of meat, specifically pork, red meat, fowl and mutton. In chapters 6 to twelve the function of meat materials and processing on flavour are defined. the ultimate element of the publication (chapters thirteen to fifteen) summarizes analytical methodologies for assessing the flavor caliber of meats. I desire to thank the entire authors for his or her cooperative efforts and com­ mendable contributions that have made this booklet possible.

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Ho. Amer. Chem. , Washington DC, pp. 406-420. -Y. (1979). Volatile Flavor Compounds from Beef and Beef Constituents. D. Thesis, University of Missouri. J. -T. (1990) Substitution of pyrazines by aldehydes in model systems. J. Agric. , 38, 58-61. M. and Boelens, H. (1981). Shigematsu variation of the Maillard reaction. In Flavour '81, ed. P. Schreier. de Gruyter, Berlin, pp. 417-431. V. Y. (1988). Structural and electronic origin of meat odour of organic heteroatomic compounds. Nahrung, 32, 461-473.

2, it is demonstrated that the requirement for the formation of these compounds is severe heating. However, acetylthiazole was present in large amounts of boiled pork suggesting that a different mechanism is involved in its production. , 1989). Several thiophenes were identified in grilled pork. Thiophenes are responsible for the mild sulphurous odour of cooked meat (Shibamoto, 1980). The sulphur atom in a thiophene ring may come either from amino acid (cysteine or cystine) or from thiamine. 3 Mechanism for the formation of cycIopentapyrazines.

Volatile Compounds in Food--Qualitative and Quantitative Data. TNO-CIVO, Zeist, The Netherlands. MacLeod, G. (1986). The scientific and technological basis of meat flavours. In Developments in Food Flavours, eds. G. G. Lindley. Elsevier Applied Science, London, pp. 191-223. MacLeod, G. M. (1986). 2-Methyl-3-(methylthio)furan: a meaty character impact compound identified from cooked beef. Chem. , 175-177. MacLeod, G. M. (1988). Soy flavor and its improvement. CRC Crit. Revs Food Sci. , 27, 219-400.

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