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This chapter reviews advances in understanding flavour development in poultry meat. It starts by examining the flavour chemistry of poultry meat, then moves on to discuss the flavour precursors of poultry meat, focusing specifically on water soluble components and lipids. The chapter also highlights the factors influencing flavour formation and the strategies for preserving or enhancing poultry meat flavour.
Price: $32.50
Publisher: Burleigh Dodds Science Publishing
Imprint: Burleigh Dodds Science Publishing
Series: Burleigh Dodds Series in Agricultural Science
Publication Date:
05 December 2022
ISBN: 9781801467407
Format: eBook
BISACs:
TECHNOLOGY & ENGINEERING / Agriculture / Animal Husbandry, TECHNOLOGY & ENGINEERING / Agriculture / Sustainable Agriculture, TECHNOLOGY & ENGINEERING / Food Science / Food Safety & Security
1 Introduction 2 Flavour chemistry of poultry meat 3 Flavour precursors of poultry meat 4 Factors influencing the flavour formation in poultry meat 5 Advances in strategies for preserving or enhancing the flavour of poultry meat 6 Conclusion 7 Future trends in research 8 Where to look for further information 9 References