Flavor of cooked meats
1989
Shahidi, F.
The spectrum of volatile flavor components of cooked meats from different species was investigated. The chemical nature of flavor volatiles was representative of most classes of organic compounds. Hexanal was found to be the predominant volatile component in each case and its content was directly proportional to the amount of TBA-reactive species, while inversely proportional to the flavor acceptability of meats. Nitrite curing depressed the production of lipid oxidation products and nitrite-free curing composition duplicated the action of nitrite on meat, flavorwise.
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