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Warmed-Over Flavour of Meat.

Warmed-Over Flavour of Meat. Edited by Allen J. St. Angelo and Milton E. Bailey The objectionable flavour resulting when precooked meat is stored for short periods of time, in contrast with the development of oxidative rancidity resulting from long-term storage, has been identified as "warmed-over flavour". This multi authored book addresses this important phenomenon in 10 chapters, which include the study of the factors affecting warmed-over flavour and its importance in consumer acceptance (Chapter 1), the mechanism of iron catalysis (Chapter 2), and other factors involved in lipid oxidation of meat, poultry and fish (Chapter 3). Free radical mechanisms and the role of heme pigments in oxidative processes are presented in Chapters 4 and 5. Chapters 6 and 7 deal with sensory and instrumental analysis of meat flavour, respectively. The last chapters of the volume are devoted to heteroatomic compounds associated with beef flavour (Chapter 8), the antioxidant effects of the Maillard reaction (Chapter 9), and Chapter 10 deals with natural antioxidants for meat products.

In general, the book provides an in-depth and detailed coverage of the topics, with appropriate bibliographical references for each chapter.

This volume is a substantial contribution to the understanding of warmed-over flavour of meat, providing useful scientific information which will also be appreciated in the technical fields related to meat processing and preservation. Researchers and educators will consider the book a good addition to the existing literature.

A.M. Martin, MCIC Memorial University of Newfoundland
COPYRIGHT 1989 Chemical Institute of Canada
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Author:Martin, A.M.
Publication:Canadian Chemical News
Article Type:Book Review
Date:Jul 1, 1989
Words:240
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