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Home > Quality of Fresh and Processed Foods > The Effects of Extended Chilled Storage on the Odor and Flavor of Sheepmeat
Quality of Fresh and Processed Foods |
Fereidoon Shahidi; Arthur M. Spanier; Chi-Tang Ho; Terry Braggins
Springer US
Quality of Fresh and Processed Foods
The Effects of Extended Chilled Storage on the Odor and Flavor of Sheepmeat
Authors

Terry J. Braggins; Michael P. Agnew; Deborah A. Frost; Colleen Podmore; Tracey L. Cummings; Owen A. Young

ARI Id

1674219978527_4604342

Access

Not Available Free

Pages

51-99

DOI

10.1007/978-1-4419-9090-7_4

Chapter URL

https://rd.springer.com/chapter/10.1007/978-1-4419-9090-7_4

Table of Contents of Book
Showing 1 to 20 of 27 entries
Chapters/HeadingsAuthor(s)PagesInfo
Front Matter
i-xi
Effect of Animal Production on Meat Quality
Morse B. Solomon
1-23
Quality Aspects of Pork Meat and Its Nutritional Impact
Fidel Toldrá; Miguel A. Rubio; José L. Navarro; Lucio Cabrerizo
25-31
Meat Flavor: Contribution of Proteins and Peptides to the Flavor of Beef
A. M. Spanier; M. Flores; F. Toldrá; M-C. Aristoy; Karen L. Bett; P. Bystricky et al.
33-49
The Effects of Extended Chilled Storage on the Odor and Flavor of Sheepmeat
Terry J. Braggins; Michael P. Agnew; Deborah A. Frost; Colleen Podmore; Tracey L. Cummings; Owen A. Young
51-99
Effect of Electron Beam Irradiation on Microbial Growth, Lipid Oxidation and Color of Ground Beef Patties Upon Refrigerated Storage
Patty W. B. Poon; Paula Dubeski; David D. Kitts
101-111
Enzymatic Hydrolysis of Lipids in Muscle of Fish and Shellfish During Cold Storage
Masaki Kaneniwa; Masahito Yokoyama; Yuko Murata; Ryuji Kuwahara
113-119
Temperature, Color, and Texture Prediction Models for Surimi Seafood Pasteurization
Jacek Jaczynski; Jae W. Park
121-133
The Chemistry of Quality Enhancement in Low-Value Fish
Nazlin K. Howell
135-145
The Interaction of Disulfide Flavor Compounds with Proteins in Model Systems
Donald S. Mottram; Rachel L. Adams; Jane K. Parker; Helen M. Brown
147-153
Gas Chromatography-Olfactometry Analysis and Its Importance in Food Quality Control
Saskia M. van Ruth; Jacques P. Roozen
155-165
Screening for Sensory Quality in Foods Using Solid Phase Micro-Extraction Tandem Mass Spectrometry
Casey C. Grimm; Mary An Godshall; Terry J. Braggins; Steven W. Lloyd
167-174
Maillard Reaction-Based Glycosylation of Lysozyme
Alex N. Yousif; Shuryo Nakai; Christine H. Scaman
175-185
Quality Modification of Food by Extrusion Processing
Christopher M. Gregson; Tung-Ching Lee
187-200
Stability of Aseptic Flavored Milk Beverages
Ranjit S. Kadan
201-212
Sensory and Peptides Characteristics of Soy Sauce Fractions Obtained by Ultrafiltration
Anton Apriyantono; Dwi Setyaningsih; Purwiyatno Hariyadi; Lilis Nuraida
213-226
Quality Assessment of a Low-Salt Soy Sauce Made of a Salty Peptide or its Related Compounds
Rie Kuramitsu
227-238
Quality Characteristics of Edible Oils
Fereidoon Shahidi
239-249
Flavor of Vinegars
Shoji Furukawa; Rie Kuramitsu
251-263
Textural Quality Assessment for Fresh Fruits and Vegetables
Judith A. Abbott
265-279
Chapters/HeadingsAuthor(s)PagesInfo
Showing 1 to 20 of 27 entries
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