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- Title
Flavor Formation and Quality Maintenance in Meat Processing.
- Authors
Wang, Ying; Luo, Yani; Cao, Jinxuan
- Abstract
Steaming, boiling, baking, frying and roasting, which are classified as thermal processing methods, are common methods of processing meat with significant influences on the flavor and quality of meat. As an important source of nutrients, meat can supply protein, fat, vitamins and minerals, which are crucial in people's diet worldwide. Under different sociocultural contexts, consumers' perception of meat products, which plays a crucial role in the profitability of the meat industry, is becoming more complex [[3]].
- Subjects
FLAVOR; MEAT quality; MEAT industry; MEAT flavor &; odor; FOOD preservation; FROZEN meat
- Publication
Foods, 2023, Vol 12, Issue 19, p3678
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods12193678