Warmed-Over Flavor of Meat
- 1st Edition - September 11, 1987
- Imprint: Academic Press
- Editor: Allen J. St. Angelo
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 4 3 3 3 8 1 - 9
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 1 5 6 9 3 - 6
Warmed-Over Flavor of Meat discusses related problems and issues on warmed-over flavor (WOF) of meat that contributes to a decrease in sale, meat consumption, and production… Read more
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Request a sales quoteWarmed-Over Flavor of Meat discusses related problems and issues on warmed-over flavor (WOF) of meat that contributes to a decrease in sale, meat consumption, and production expansion. WOF is old, stale, rancid, and painty flavor and odor of meat, apparently caused by the catalytic oxidation of unsaturated fatty acids. Comprised of 10 chapters, the book initially describes the mechanisms of metals’ role in the promotion of lipid oxidation. The text also discusses the content and distribution of iron in meat and the evidence concerning the ability of the various forms of iron in meat to promote oxidative degradation of lipids. The subsequent chapters describe the oxidative deterioration in muscle foods and the free radical processes pertinent to autoxidation of foods. A chapter presents evidence for and against heme catalysis of lipid oxidation and the antioxidant role of nitrite in cured meats. The book also considers sensory and instrumental analysis of volatiles and undesirable flavors related to WOF and the isolation and separation of heteroatomic compounds associated with beef flavor. The remaining chapters describe several methodologies for retarding or preventing WOF in meat, focusing on the practical procedure of the Maillard reaction. Lastly, sources of natural antioxidants for meat product preservation are considered. Food scientists, researchers, and manufacturers will find this book invaluable.
Preface
Scope of Warmed-Over Flavor and Its Importance to the Meat Industry
Mechanism of Iron Catalysis of Lipid Oxidation in Warmed-Over Flavor of Meat
Oxidative Deterioration in Meat, Poultry, and Fish
Free Radical Mechanisms of Oxidation Reactions
The Role of Heme Pigments and Nitrite in Oxidative Processes in Meat
Sensory Analysis of Undesirable Flavors in Meat
Instrumental Analysis of Volatiles Related to Warmed-Over Flavor of Cooked Meats
Heteroatomic Compounds Associated with Beef Flavor
Inhibition of Warmed-Over Flavor by Maillard Reaction Products
Natural Antioxidants for Meat Products
Index
- Edition: 1
- Published: September 11, 1987
- No. of pages (eBook): 302
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780124333819
- eBook ISBN: 9780323156936
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