Data/hora: 24/04/2024 00:35:05

Biblioteca(s): 	Embrapa Gado de Corte.	
Data corrente: 	10/06/1999	
Data da última atualização: 	04/10/2013	
Autoria: 	SHAHIDI, F.	
Afiliação: 	Memorial University of Newfoundland. Departments of Biochemistry and Chemistry (Newfoundland, Canada).	
Título: 	Flavor of meat and meat products.	
Ano de publicação: 	1994	
Fonte/Imprenta: 	Glasgow: Blackie Academic & Professional, 1994.	
Páginas: 	298p.	
ISBN: 	0 7514 02176	
Idioma: 	Inglês	
Conteúdo: 	Flavor of meat and meat products an overview. The flavour of beef. The flavour of pork. The flavour of poultry meat. Sheepmeat odour and flavour. Unami flavour of meat. Lipid-derivad off-flavours in meat 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. Contribuition of smoke flavouring to processed meats. Some aspects of the chemistry of meat flavour. Analytical methodologies. Assessment of lipid oxidation and off-flavour development in meat and meat products. Sensory and statitiscal analyses in meat flavour research.	
Palavras-Chave: 	Ave; Bovino de corte; Cured meat; Flavour; Processing; Smoked meat.	
Thesagro: 	Análise Estatística; Antioxidante; Carne; Carne Defumada; Carne Salgada; Ovino; Oxidação; Processamento; Sabor; Suíno.	
Thesaurus Nal: 	antioxidants; beef cattle; meat; oxidation; poultry; sheep; statistical analysis; swine.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Gado de Corte (CNPGC)	
Exemplares: 	CNPGC - (5653-1) - ADC - LV - PP - 641.36 - S526m - 1999.00049 - DIS