Flavor of Meat and Meat Products

1. Front Matter

   Pages i-xiii

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2. Flavor of meat and meat products—an overview

   1. Flavor of meat and meat products—an overview

      • F. Shahidi

      Pages 1-3

3. Species flavours

   1. The flavour of beef

      • G. Macleod

      Pages 4-37

   2. The flavour of pork

      • C.-T. Ho, Y.-C. Oh, M. Bae-Lee

      Pages 38-51

   3. The flavour of poultry meat

      • H. Shi, C.-T. Ho

      Pages 52-70

   4. Sheepmeat odour and flavour

      • O. A. Young, D. H. Reid, M. E. Smith, T. J. Braggins

      Pages 71-97

4. Role of meat constituents and processing on flavour

   1. Umami flavour of meat

      • J. A. Maga

      Pages 98-115

   2. Lipid-derived off-flavours in meat—formation and inhibition

      • J. I. Gray, A. M. Pearson

      Pages 116-143

   3. Lipid oxidation in meat by-products: effect of antioxidants and Maillard reactants on volatiles

      • T. Cheraghi, J. P. Roozen

      Pages 144-152

   4. Maillard reactions and meat flavour development

      • M. E. Bailey

      Pages 153-173

   5. The flavour of cured meat

      • N. Ramarathnam, L. J. Rubin

      Pages 174-198

   6. Contribution of smoke flavourings to processed meats

      • C. M. Hollenbeck

      Pages 199-209

   7. Some aspects of the chemistry of meat flavour

      • D. S. Mottram

      Pages 210-230

5. Analytical methodologies

   1. Instrumental methods of meat flavour analysis

      • A. J. Macleod

      Pages 231-246

   2. Assessment of lipid oxidation and off-flavour development in meat and meat products

      • F. Shahidi

      Pages 247-266

   3. Sensory and statistical analyses in meat flavour research

      • A. J. St. Angelo, B. T. Vinyard, K. L. Bett

      Pages 267-290

6. Back Matter

   Pages 291-301

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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-vola­ tile water-soluble precursors and lipids influence the flavour of meat from different species. In addition, mode of heat processing and the nature of additives used may have a profound effect on the flavour of prepared meats. This book reports the latest advancements in meat flavour research. Following a brief overview, chapters 2 to 5 discuss flavours from different species of meat, namely beef, pork, poultry and mutton. In chapters 6 to 12 the role of meat constituents and processing on flavour are described. The final section of the book (chapters 13 to 15) summarizes analytical methodologies for assessing the flavour quality of meats. I wish to thank all the authors for their cooperative efforts and com­ mendable contributions which have made this publication possible.

• Thiamine
• Vitamin
• Vitamin E
• additives
• amino acid
• chemistry
• food
• heat
• heterocyclic compounds
• influence
• prevention
• processing
• quality
• spectroscopy
• stability

• Departments of Biochemistry and Chemistry, Memorial University of Newfoundland, St. John’s, Canada

  Fereidoon Shahidi

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