Flavor Of Meat And Meat Products
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Flavor Of Meat And Meat Products
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Author : Fereidoon Shahidi
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Flavor Of Meat And Meat Products written by Fereidoon Shahidi and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
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 lipids influence the flavour of meat from different species. In addition, mode of heat processing and the nature of additives used may have a profound effect on the flavour of prepared meats. This book reports the latest advancements in meat flavour research. Following a brief overview, chapters 2 to 5 discuss flavours from different species of meat, namely beef, pork, poultry and mutton. In chapters 6 to 12 the role of meat constituents and processing on flavour are described. The final section of the book (chapters 13 to 15) summarizes analytical methodologies for assessing the flavour quality of meats. I wish to thank all the authors for their cooperative efforts and com mendable contributions which have made this publication possible.
Flavor Of Meat Meat Products And Seafood
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Author : Fereidoon Shahidi
language : en
Publisher: Springer
Release Date : 1998-07-31
Flavor Of Meat Meat Products And Seafood written by Fereidoon Shahidi and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-07-31 with Technology & Engineering categories.
The first edition of Flavor of Meat and Meat Products was described as 'the best compilation of data on meat flavor yet published.' This edition has now been updated and extended to include the latest developments concerning both meat and fish flavor. It presents the latest research on species flavors, cured meat flavor, methods of assessment of flavor quality and consequences of meat deterioration. The coverage is divided into three parts which deal with species flavors, the effects of constituents and processing on flavor, and the analytical methods, chemical and sensory, of assessing meat flavor. The book is highly recommended for scientists and technologists in the meat and seafood industries. It is also of value to sensory scientists, quality managers and marketing personnel.
Flavor Of Meat And Meat Products
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Author : F. Shahidi
language : en
Publisher:
Release Date : 1995-12-31
Flavor Of Meat And Meat Products written by F. Shahidi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-12-31 with categories.
Flavor of meat and meat products an overview. The flavour of beef. The flavour of pork. The flavour of poultry meat. Sheepmeat odour and flavour. Unami flavour of meat. Lipid-derivad off-flavours in meat formation and inhibition. Lipid oxidation in meat by products: effect of antioxidants and maillard reactants on volatiles. Maillard reactions and meat flavour development. The flavour of cured meat. Contribuition of smoke flavouring to processed meats. Some aspects of the chemistry of meat flavour. Analytical methodologies. Assessment of lipid oxidation and off-flavour development in meat and meat products. Sensory and statitiscal analyses in meat flavour research.
Warmed Over Flavor Of Meat
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Author : Allen J. St. Angelo
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Warmed Over Flavor Of Meat written by Allen J. St. Angelo and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
Warmed-Over Flavor of Meat discusses related problems and issues on warmed-over flavor (WOF) of meat that contributes to a decrease in sale, meat consumption, and production expansion. WOF is old, stale, rancid, and painty flavor and odor of meat, apparently caused by the catalytic oxidation of unsaturated fatty acids. Comprised of 10 chapters, the book initially describes the mechanisms of metals’ role in the promotion of lipid oxidation. The text also discusses the content and distribution of iron in meat and the evidence concerning the ability of the various forms of iron in meat to promote oxidative degradation of lipids. The subsequent chapters describe the oxidative deterioration in muscle foods and the free radical processes pertinent to autoxidation of foods. A chapter presents evidence for and against heme catalysis of lipid oxidation and the antioxidant role of nitrite in cured meats. The book also considers sensory and instrumental analysis of volatiles and undesirable flavors related to WOF and the isolation and separation of heteroatomic compounds associated with beef flavor. The remaining chapters describe several methodologies for retarding or preventing WOF in meat, focusing on the practical procedure of the Maillard reaction. Lastly, sources of natural antioxidants for meat product preservation are considered. Food scientists, researchers, and manufacturers will find this book invaluable.
The Science Of Meat And Meat Products
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Author : American Meat Institute Foundation
language : en
Publisher:
Release Date : 1960
The Science Of Meat And Meat Products written by American Meat Institute Foundation and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1960 with Meat categories.
Handbook Of Meat Poultry And Seafood Quality
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Author : Leo M. L. Nollet
language : en
Publisher: John Wiley & Sons
Release Date : 2008-02-28
Handbook Of Meat Poultry And Seafood Quality written by Leo M. L. Nollet and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-02-28 with Technology & Engineering categories.
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
Handbook Of Meat And Meat Processing Second Edition
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2012-01-11
Handbook Of Meat And Meat Processing Second Edition written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-01-11 with Technology & Engineering categories.
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
Dry Cured Meat Products
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Author : Fidel Toldrá
language : en
Publisher: John Wiley & Sons
Release Date : 2008-06-02
Dry Cured Meat Products written by Fidel Toldrá and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-06-02 with Technology & Engineering categories.
meat science, meat manufacturing, meat technology, meat quality, meat safety, food safety
Pork
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Author : Paulo E.S. Munekata
language : en
Publisher: CRC Press
Release Date : 2021-09-02
Pork written by Paulo E.S. Munekata and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-02 with Technology & Engineering categories.
The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is an important strategy of the meat industries in this sector to improve profits and expand into new markets at the local, regional and international levels. The diversity of pork products reflects the diversity and history of many local cultures around the world, as well as a growing interest in preserving traditional processing practices. Pork: Meat Quality and Processed Meat Products delves into the various kinds of pork and the methods used to prepare it for consumption, including fresh meat products, fermented sausages, dry-cured products, blood sausages and cooked sausages. Each category starts with a specific raw material (entire cut vs. minced pork meat) to which is added a unique combination of ingredients (e.g., sodium chloride, starter cultures, blood, seasoning and spices). The method of processing (such as salting, drying, thermal processing and fermenting) takes consumer tastes and storage needs into account, as well as how each product will be consumed (cooked, sliced, spread and as an ingredient in other dishes, for instance). Consequently, a wide range of products made from pork are currently being produced worldwide. Added to this is the increasing importance of ingredients and health factors to consumers; the resulting demand for products that address specific health concerns is having a significant impact on research into and the production of pork meat products. Key Features: Comprehensively presents and discusses the wealth of information about pork products Includes specific details about the processing, quality of final products and innovation in the industry Presents innovative, health-oriented approaches to making traditional and commercial pork products Discusses healthier pork meat products that address consumer trends and government recommendations The production of health-oriented pork products is an emerging and promising investigation area with a direct impact on the currect market for meat products.
Thermal Processing Of Ready To Eat Meat Products
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Author : C. Lynn Knipe
language : en
Publisher: John Wiley & Sons
Release Date : 2009-08-14
Thermal Processing Of Ready To Eat Meat Products written by C. Lynn Knipe and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-08-14 with Technology & Engineering categories.
Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored by the most experienced and knowledgeable people in the meat industry on this subject, the book addresses all technical and regulatory aspects of the production of RTE meat products, such as heat and mass transfer, pathogen lethality, post-packaging pasteurization, sanitary design, predictive equations and supportive documentation for HACCP.