Hello guest
Your basket is empty
We provide two pathways to the content. Thematic (chapters that address certain themes, e.g. cultivation, regardless of crop or animal type) and Product (chapters that relate to a specific type of crop or animal). Choose the most applicable route to find the right collection for you. 
Can’t find what you are looking for? Contact us and let us help you build a custom-made collection. 
You are in: All categories > A-Z Chapters > F
Use the Contact form to discuss the best purchasing method for you... Start building your collection today!

Factors affecting pork flavour

Code: 9781838794965
Mingyang Huang and Yu Wang, University of Florida, USA; and Chi-Tang Ho, Rutgers University, USA

Chapter synopsis: Pork-related products such as bacon, sausage and ham comprise a large portion of the meat products sold in today’s market due to their desirable flavour. The application of various processing methods such as cooking, curing, deboning, grinding, canning and application of additives or spices during processing greatly contribute to the characteristic aromas of specific pork-related products. The purpose of this chapter is to provide an integrated overview of the essential flavour constituents in pork products and the presumptive factors affecting pork flavour. Despite large differences among animal species, genetics, and methods used in processing and cooking, this chapter will attempt to focus on consensus odorants that have been studied by at least two independent groups, and will emphasize the heat-induced formation of pork odorants’ pathways.

DOI: 10.19103/AS.2017.0030.06
Table of contents 1 Introduction 2 Essential aroma compounds and processing effects 3 Bacon 4 Sausage 5 Ham 6 Conclusion 7 Where to look for further information 8 References

Also in F

Our site uses cookies. For more information, see our cookie policy. Accept cookies and close
Reject cookies Manage settings