Flavor of Meat Products and Aquatic Products (Second Edition)

Author: (Canada) Shahidi, F. (Author), Li Jie, Zhu Guobin (Translators)
Publisher:
Publish Date: 2007-08-16
Features: The first edition of this book was published in 1994 and was reprinted in 1995 and 1997, sparking strong interest among food industry experts, government agencies, and academic institutions. In this edition, a new description of early materials is provided, while some sections have been completely rewritten by different scientists. The monograph on this topic has also been expanded, including discussions on the flavor properties of other processed meat and seafood products. Chapter 1 offers a comprehensive review 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 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.