Meat products and aquatic products flavor

Author: F. Shahidi, L. Li, G. Zhou
Publisher:
Publish Date: 2001-07-01
Features: This book is divided into eighteen chapters. Chapter 1 provides a comprehensive overview of the field of meat food flavor research, while Chapter 2 explores its flavor chemistry. Chapters 3 to 8 briefly discuss the flavors of various types of meat foods, namely beef, pork, poultry, lamb, fish, and shellfish. Chapters 9 to 15 describe the effects of meat components and processing processes on flavor. The final part of the book, Chapters 16 to 18, summarizes the evaluation methods for the flavor quality of meat, meat products, and seafood. The content of this book is comprehensive, with high scientific rigor, systematicity, and theoretical depth, making it a valuable reference for all food processing industries.