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Flavour is an important sensory aspect of the overall acceptability of meat products. Raw meat has a large number of aroma precursors and flavour enhancers which vary according to animal species. This book focuses on the subject of the flavour of meat and meat products.
Flavor is an important sensory aspect of the overall acceptability of meat products. The aroma precursors and flavor enhancers which exist in raw meat vary according to animal species and different processing and storage techniques also affect end flavor.
Flavor is an important sensory aspect of the overall acceptability of meat products. The aroma precursors and flavor enhancers which exist in raw meat vary according to animal species and different processing and storage techniques also affect end flavor.