Flavor of Meat and Meat Products
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-vol…
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Produktdetails
- ISBN: 978-1-4613-5911-1
- EAN: 9781461359111
- Produktnummer: 14684732
- Verlag: Springer Us
- Sprache: Englisch
- Erscheinungsjahr: 2012
- Seitenangabe: 316 S.
- Masse: H23.5 cm x B15.5 cm x D1.7 cm 482 g
- Auflage: 1994
- Abbildungen: Paperback
- Gewicht: 482
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