Chapter 61. Processed Pork Meat Flavors
- Y. H. Hui Senior Scientist
Published Online: 1 AUG 2006
DOI: 10.1002/9780470113554.ch61
Copyright © 2007 John Wiley & Sons, Inc.
Book Title
Handbook of Food Products Manufacturing
Additional Information
How to Cite
Toldrá, F. and Flores, M. (2006) Processed Pork Meat Flavors, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch61
Editor Information
Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA
Publication History
- Published Online: 1 AUG 2006
- Published Print: 13 APR 2007
ISBN Information
Print ISBN: 9780470049648
Online ISBN: 9780470113554
- Summary
- Chapter
Keywords:
- processed pork meat flavors;
- unsaturated fatty acid oxidation and flavor generation;
- identification and relevance of volatile compounds
Summary
This chapter contains sections titled:
Introduction
Enzymatic Generation of Taste Nonvolatile Compounds in Meat Products
Taste Contribution of Nonvolatile Compounds
Mechanism of Generation of Volatile Compounds and Contribution to the Aroma of Meat Products
Contribution of Spices to the Aroma of Meat Products
Contribution of Smoking to the Flavor of Smoked Meat Products
Identification and Relevance of Volatile Compounds to the Flavor of Meat Products
References