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Flavour and Sensory Quality of Dried Beef. Edition No. 1
VDM Publishing House, Sep 2008, Pages: 56
Food sufficiency to alleviate poverty and hunger is
an all-time concern in many developing countries
experiencing chronic food insecurity. In this book
the author explores the long ignored traditional
meat preservation techniques combining use of food-
grade preservatives and sun-drying. It presents a
carefully outlined introduction focused on the
factors that define the eating quality of beef,
starting with an overview of preservation, with
emphasis on beef flavour, accompanied with an
experimental procedure on the sun-drying technique.
It goes on to explore the key components of flavour
chemistry and sensory parameters, before examining
how these components work together to impart the
characteristic beef taste that is crucial in
determining consumer acceptability. This book is a
suitable practical guide for students and
organizations interested in gaining an understanding
in food preservation, sensory and flavour science.
Organizations and individuals dealing with food
security related issues and adoptive technology
transfer will also find it invaluable.
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