Chemistry in the kitchen: the chemistry of flesh foods III

Abstract

When self selecting meat, consumers rank the colour of fresh meat as being the most important criterion in their purchase decision because it indicates freshness, while the most desirable eating quality of meat, after texture, is the cooked flavour. Details the well‐understood chemistry in relation to meat colour and reviews the less well‐understood chemistry of cooked meat flavour.

Citation

Bayliss, P. (1995), "Chemistry in the kitchen: the chemistry of flesh foods III", Nutrition & Food Science, Vol. 95 No. 4, pp. 28-33. https://doi.org/10.1108/00346659510088690