Which of the following is substantially responsible for the flavour of meat during cooking? *
Answers
Answered by
0
Answer:
Lipid degradation and oxidation both contribute to meat flavor, usually negatively by contributing off-flavors. Sulfurous- and carbonyl-containing volatile compounds are thought to be mainly responsible for flavor aromatics in meat.
Answered by
0
Answer:
Meat flavour forms during cooking, as a result of the Maillard reaction and lipid oxidation. Compositions of both Maillard precursors, i.e. sugars and amino acids, and lipids can be influenced by several factors.
Explanation:
Similar questions