Flavour Chemistry of Chicken Meat: A Review

Article English OPEN
Jayasena, Dinesh D.; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun;
  • Publisher: Asian-Australasian Association of Animal Production Societies
  • Journal: Asian-Australasian Journal of Animal Sciences, volume 26, issue 5, pages 732-742 (issn: 1011-2367, eissn: 1976-5517)
  • Publisher copyright policies & self-archiving
  • Identifiers: pmc: PMC4093335, doi: 10.5713/ajas.2012.12619
  • Subject: QP501-801 | Flavour | Maillard Reaction | Animal biochemistry | Chicken Meat | Animal culture | Lipid Oxidation | Heterocyclic Compounds | Article | SF1-1100
    mesheuropmc: food and beverages | animal structures

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, et... View more
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