Flavour Chemistry of Chicken Meat: A Review

@inproceedings{Jayasena2013FlavourCO,
  title={Flavour Chemistry of Chicken Meat: A Review},
  author={Dinesh D. Jayasena and Dong Uk Ahn and Ki Chang Nam and Cheorun Jo},
  booktitle={Asian-Australasian journal of animal sciences},
  year={2013}
}
Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds… CONTINUE READING

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