ABSTRACT
Contents 14.1 Introduction ................................................................................................................. 242 14.2 Reasons for Studying Meat Aroma ............................................................................... 242
14.2.1 Identifi cation of Th ose Compounds Th at Are Important in Desirable Cooked Meat Flavor ........................................................................ 243
14.2.2 Identifi cation of Compounds Th at Give Undesirable Aroma and Flavor to Cooked Meat ............................................................................ 243
14.2.3 Measuring the Eff ect of Pre-and Postslaughter Treatments ............................ 243 14.2.4 Eff ect of Diff erent Cooking Treatments on Aroma Volatiles ........................... 244 14.2.5 Reactions Modeling Meat Aroma Formation .................................................. 244
14.3 Sample Preparation ...................................................................................................... 244 14.4 Aroma Extraction Methods ...........................................................................................245
