Titlebook: Quality Attributes and their Measurement in Meat, Poultry and Fish Products; A. M. Pearson (Courtesy Professor),T. R. Dutson (D Book 1994

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Measurement of water-holding capacity and juiciness,minutes to obtain results, others require days. All of them measure the inherent ability of the cellular and subcellular structures of meat to retain excess water compared with the amount of the other muscular constituents. Variability occurs for three reasons:

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The chemical senses,chapter, the contribution of taste and smell will be discussed. In the first sections, basic anatomy and physiology of the chemical senses will be described. Some indication of the rapid strides in understanding reception and transduction will also be provided. Much of this information has recently

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Flavor and aroma chemistry,h a sweet aroma (Wasserman, 1972). During cooking numerous nonvolatile precursors react to form the characteristic taste and aroma one associates with beef, pork, chicken and so on. These flavor compounds arise via such major reaction mechanisms as the Maillard reaction and lipid oxidation. Several

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Species-specific flavors and odors,s demonstrated later that the lipid fraction was the main contributor to species-specific flavors and odors (Hornstein and Crowe, 1960; Hornstein et al., 1963; Minor et al., 1965). The latter observation was confirmed by the taste-panel studies of Wasserman and Talley (1968) who showed that the fatt

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