Flavor of Meat and Meat Products

Part 1 Species flavours: The flavour of beef. The flavour of pork. The flavour of poultry meat. Sheepmeat odour and flavour. Part 2 Role of meat constituents and processing on flavour: Umami flavour of meat. Lipid-derived off-flavours in meats: formation and inhibition. Lipid oxidation in meat by-products: effect of antioxidants and Maillard reactants on volatiles. Maillard reactions and meat flavour development. The flavour of cured meat. Contribution of smoke flavouring to processed meats. Some aspects of the chemistry of meat flavour. Part 3 Analytical methodologies: Instrumental methods of meat flavour analysis. Assessment of lipid oxidation and off-flavour development in meat and meat products. Sensory and statistical analyses in meat flavour research.