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Enhancing the flavour of poultry meat

Code: 9781838791933
Dinesh D. Jayasena, Uva Wellassa University, Sri Lanka; and Cheorun Jo, Seoul National University, Republic of Korea

Chapter synopsis: Understanding the chemistry of poultry meat flavour and factors affecting poultry meat flavour is vital in order to produce the most flavourful and consistent product possible by preserving and/or enhancing the flavour of poultry meat. This chapter describes different mechanisms and chemical compounds responsible for poultry meat flavour and off-flavour development and explain the main factors affecting poultry meat flavour, which can be manipulated to enhance the flavour of poultry meat.

DOI: £25.00
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Table of contents1 Introduction 2 The chemistry of poultry meat flavour 3 Flavour precursors in poultry meat 4 Factors influencing the formation of flavour and off-flavour in poultry meat 5 Strategies for preserving or enhancing the flavour of poultry meat 6 Summary 7 Where to look for further information 8 References

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