Advances in understanding flavour development in poultry meat

Advances in understanding flavour development in poultry meatThis chapter reviews advances in understanding flavour development in poultry meat. It starts by examining the flavour chemistry of poultry meat, then moves on to discuss the flavour precursors of poultry meat, focusing specifically on water soluble components and lipids. The chapter also highlights the factors influencing flavour formation and the strategies for preserving or enhancing poultry meat flavour.

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