TY - JOUR
T1 - SYMPOSIUM ON MEAT FLAVOR OFF‐FLAVORS IN MEAT AND FISH ‐ A Review
AU - REINECCIUS, G. A.
PY - 1979/1
Y1 - 1979/1
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=84985058368&partnerID=8YFLogxK
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U2 - 10.1111/j.1365-2621.1979.tb09994.x
DO - 10.1111/j.1365-2621.1979.tb09994.x
M3 - Article
AN - SCOPUS:84985058368
SN - 0022-1147
VL - 44
SP - 12
EP - 24
JO - Journal of food science
JF - Journal of food science
IS - 1
ER -