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.

Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.