Flavor of Meat, Meat Products and Seafood

This text has been updated and extended to include developments concerning both meat and fish flavour. It presents research on species flavours, cured meat flavour, methods of assessment of flavour quality and consequences of meat deterioration. The coverage is divided into three parts which deal with species flavours, the effects of constituents and processing on flavour, and the analytical methods, chemical and sensory, of assessing meat flavour. The text should be of value to scientists and technologists in the meat and seafood industries. It should also be of value to sensory scientists, quality managers and marketing personnel.