Meat flavour in pork and beef – From animal to meal
Abstract
An intense meat flavour is greatly appreciated by consumers. Meat flavour is generated during the cooking process through a complex series of chemical reactions between precursors, intermediate reaction products and degradation products. The content and nature of the precursors present in the meat are affected by several factors including genetics, feed, handling of the live animals and subsequent handling of the meat. The fatty acid composition...
Paper Details
Title
Meat flavour in pork and beef – From animal to meal
Published Date
Oct 1, 2017
Journal
Volume
132
Pages
112 - 117
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Notes
History