Warmed-Over Flavor of Meat

Content: 
Front Matter, Page iii
Copyright, Page iv
Preface, Pages vii-viii, Allen J. St. Angelo, Milton E. Bailey
SCOPE OF WARMED-OVER FLAVOR AND ITS IMPORTANCE TO THE MEAT INDUSTRY, Pages 1-18, H.R. Cross, R. Leu, M.F. Miller
MECHANISM OF IRON CATALYSIS OF LIPID OXIDATION IN WARMED-OVER FLAVOR OF MEAT, Pages 19-39, Jane Love
OXIDATIVE DETERIORATION IN MEAT, POULTRY, AND FISH, Pages 41-67, D.A. Lillard
FREE RADICAL MECHANISMS OF OXIDATION REACTIONS, Pages 69-117, Michael G. Simic, Karen A. Taylor
THE ROLE OF HEME PIGMENTS AND NITRITE IN OXIDATIVE PROCESSES IN MEAT, Pages 119-139, Jay B. Fox Jr., Robert C. Benedict
SENSORY ANALYSIS OF UNDESIRABLE FLAVORS IN MEAT, Pages 141-164, Sharon L. Melton, P. Michael Davidson, John R. Mount
INSTRUMENTAL ANALYSES OF VOLATILES RELATED TO WARMED-OVER FLAVOR OF COOKED MEATS, Pages 165-191, Harold P. Dupuy, Milton E. Bailey, Allen J. St. Angelo, John R. Vercellotti, Michael G. Legendre
HETEROATOMIC COMPOUNDS ASSOCIATED WITH BEEF FLAVOR, Pages 193-236, R.H. Liu, M.G. Legendre, J.W. Kuan, A.J. St. Angelo, J.R. Vercellotti
INHIBITION OF WARMED-OVER FLAVOR BY MAILLARD REACTION PRODUCTS, Pages 237-266, M.E. Bailey, S.Y. Shin-Lee, H.P. Dupuy, A.J. St. Angelo, J.R. Vercellotti
NATURAL ANTIOXIDANTS FOR MEAT PRODUCTS, Pages 267-289, Ki Soon Rhee
Index, Pages 291-294