Abstract
Flavour is an important sensory aspect of the overall acceptability of meat products. The overwhelming effect of flavour volatiles has a tremendous influence on the sensory quality of muscle foods. However, the taste properties of high molecular weight components and contribution of non-volatile precursors to the flavour of meat should also be considered.
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© 1994 Springer Science+Business Media Dordrecht
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Shahidi, F. (1994). Flavor of meat and meat products—an overview. In: Shahidi, F. (eds) Flavor of Meat and Meat Products. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2177-8_1
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DOI: https://doi.org/10.1007/978-1-4615-2177-8_1
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