Flavor of Meat, Meat Products and Seafoods

• Other Authors: Shahidi, Fereidoon 1951- (edited)
• Format: Book
• Language: English
• Published: London New York BLACKIE ACADEMIC & PROFESIONAL 1998
• Edition: Second edition
• Subjects: Meat > Composition; Flavor; Seafood > Composition
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xvi, 429 pages illustrations 23 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 0751404845

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