SYMPOSIUM ON MEAT FLAVOR OFF‐FLAVORS IN MEAT AND FISH ‐ A Review

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Abstract

Current literature on the off‐flavors in meats due to genetics (mutton odor and swine sex odor), the animal's diet and environment, processing (irradiation and retorting), bacterial spoilage and oxidation are reviewed. Emphasis is placed on discussing chemical mechanisms, compounds responsible for and means of inhibiting these off‐flavors.

Original languageEnglish (US)
Pages (from-to)12-24
Number of pages13
JournalJournal of food science
Volume44
Issue number1
DOIs
StatePublished - Jan 1979

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