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• W4211099227 startingPage "341" @default.
• W4211099227 abstract "Poultry meat flavors result from interactions between proteins, nucleic acids, lipids, and other components found in the meat. Cooking promotes the development of freshly cooked flavors that are derived via amino and fatty acid reactions to form volatile and nonvolatile compounds. The Maillard reaction or Maillard-like reactions occur during heating, especially when high heat and dehydrating types of cooking are used. Once poultry meat is cooked, oxidative reactions quickly initiate: first, within the phospholipids fraction, and then within hours result in the development of detectable oxidized off-flavors. These oxidized off-flavors have been described as “warmed-over flavors” being formed from the scission of fatty acids into shorter chain carbon compounds such as aldehydes, ketones, alcohols, and acids. Since unsaturated fatty acids oxidize at a faster rate than saturated fatty acids, poultry meat's higher degree of unsaturation compared to other meats facilitates faster oxidized flavor development. Certain strategies have been employed to slow the development of off-flavors including feeding the animal high levels of antioxidants prior to slaughter or adding antioxidants prior to cooking. Exclusion of oxygen from direct contact with the meat and lowering the storage temperature also slow the rate of oxidation and off-flavor development. Poultry meat flavor also varies due to muscle types within animals (i.e., breast vs. leg). Dark chicken meat has a slightly higher fat content than lighter meat; however, the difference in color is due to pigment content." @default.
• W4211099227 created "2022-02-13" @default.
• W4211099227 creator A5048042972 @default.
• W4211099227 creator A5060151002 @default.
• W4211099227 date "2012-06-11" @default.
• W4211099227 modified "2023-09-26" @default.
• W4211099227 title "Poultry Meat Flavor" @default.
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• W4211099227 doi "https://doi.org/10.1002/9781118352434.ch23" @default.
• W4211099227 hasPublicationYear "2012" @default.
• W4211099227 type Work @default.

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