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Understanding the chemistry of poultry meat flavour and factors affecting poultry meat flavour is vital in order to produce the most flavourful and consistent product possible by preserving and/or enhancing the flavour of poultry meat. This chapter describes different mechanisms and chemical compounds responsible for poultry meat flavour and off-flavour development and explain the main factors affecting poultry meat flavour, which can be manipulated to enhance the flavour of poultry meat.
Price: £25.00
Publisher: Burleigh Dodds Science Publishing
Imprint: Burleigh Dodds Science Publishing
Series: Burleigh Dodds Series in Agricultural Science
Publication Date:
31 July 2016
ISBN: 9781838791933
Format: eBook
BISACs:
- 1 Introduction
- 2 The chemistry of poultry meat flavour
- 3 Flavour precursors of poultry meat
- 4 Factors influencing the formation of flavour and off-flavour in poultry meat
- 5 Strategies for preserving or enhancing the flavour of poultry meat
- 6 Summary
- 7 Where to look for further information
- 8 References