Enhancing the flavour of poultry meat

Publication date: 31/07/2016
Extent: 24 pages

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

Chapter synopsis: Understanding the chemistry of poultry meat flavour and factors affecting poultry meat flavour is vital in order to produce the most flavourful and consistent product possible by preserving and/or enhancing the flavour of poultry meat. This chapter describes different mechanisms and chemical compounds responsible for poultry meat flavour and off-flavour development and explain the main factors affecting poultry meat flavour, which can be manipulated to enhance the flavour of poultry meat.

DOI: 10.19103/AS.2016.0010.16