Enhancing the flavour of poultry meat

Description

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.

Table of contents

• 1 Introduction
• 2 The chemistry of poultry meat flavour
• 3 Flavour precursors of poultry meat
• 4 Factors influencing the formation of flavour and off-flavour in poultry meat
• 5 Strategies for preserving or enhancing the flavour of poultry meat
• 6 Summary
• 7 Where to look for further information
• 8 References