Chapter 24. Poultry Flavor: General Aspects and Applications

  1. Isabel Guerrero-Legarreta Ph.D.
  1. José Angel Pérez-Alvarez,
  2. Esther Sendra-Nadal,
  3. Elena José Sánchez-Zapata

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch24

Book Title

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

Additional Information

How to Cite

Pérez-Alvarez, J. A., Sendra-Nadal, E. and Sánchez-Zapata, E. J. (2010) Poultry Flavor: General Aspects and Applications, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch24

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. Grupo Industrialización de Productos de Origen Animal (IPOA Research Group), Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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CHAPTER TOOLS

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Keywords:

  • poultry flavor: general aspects and applications;
  • factors making some poultry meat desirable and others undesirable - preharvest animal environment and diet, postharvest handling, and consumers' individual preferences;
  • lipid oxidation - free-radical autocatalytic chain mechanism

Summary

This chapter contains sections titled:

  • General aspects of poultry flavor

  • Warmed-over flavor

  • Dry-cured poultry meat products

  • Ratites meat flavor

  • Functional poultry meat products

  • Development of new poultry meat products

  • Ethnic foods

  • Flavor measurement

  • References

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