ABSTRACT
Enhancing the flavour of poultry meat Dinesh D. Jayasena, Uva Wellassa University, Sri Lanka; and Cheorun Jo, Seoul National University, Republic of Korea
1 Introduction
2 The chemistry of poultry meat flavour
3 Flavour precursors of poultry meat
4 Factors influencing the formation of flavour and off-flavour in poultry meat
5 Strategies for preserving or enhancing the flavour of poultry meat
6 Summary
7 Where to look for further information
8 References
A tasty, nutritious and safe meat supply can ensure a continued consumption of meat and meat products by consumers (Joo and Kim, 2011). Of all types of meat consumed in the world, chicken continues to be the cheapest meat and its consumption is expected to increase by 34% by 2018 (Jung et al., 2011). Fast-growing commercial broiler strains and a few indigenous chicken breeds have fulfilled the global demand of chicken meat over the years (Jaturasitha et al., 2008). A consumer’s decision to purchase meat, however, is influenced by many criteria, including appearance, taste, aroma and texture. Flavour, one of the most important factors affecting consumers’ meat-buying behaviour and preferences, even before the meat is eaten, is comprised mainly of taste and aroma (Sitz et al., 2005; Shahidi, 1989).
