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Advances in understanding flavour development in poultry meat

Code: 9781801467407
Publication date: 05/12/2022
Extent: 38 pages

Contributions by: Dinesh D. Jayasena, Uva Wellassa University, Sri Lanka; and Cheorun Jo, Seoul National University, Republic of Korea

Chapter synopsis: This chapter reviews advances in understanding flavour development in poultry meat. It starts by examining the flavour chemistry of poultry meat, then moves on to discuss the flavour precursors of poultry meat, focusing specifically on water soluble components and lipids. The chapter also highlights the factors influencing flavour formation and the strategies for preserving or enhancing poultry meat flavour.

DOI: 10.19103/AS.2022.0112.06
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Table of contents 1 Introduction 2 Flavour chemistry of poultry meat 3 Flavour precursors of poultry meat 4 Factors influencing the flavour formation in poultry meat 5 Advances in strategies for preserving or enhancing the flavour of poultry meat 6 Conclusion 7 Future trends in research 8 Where to look for further information 9 References

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