Inedible meat, poultry and fish by-products are major contributors to the profitability of the slaughterers and processors of all types of muscle food.
Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8.
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