Current literature on the off‐flavors in meats due to genetics (mutton odor and swine sex odor), the animal's diet and environment, processing (irradiation and retorting), bacterial spoilage and oxidation are reviewed. Emphasis is placed on discussing chemical mechanisms, compounds responsible for and means of inhibiting these off‐flavors.
|Original language||English (US)|
|Number of pages||13|
|Journal||Journal of food science|
|State||Published - Jan 1979|