| dc.description.abstract | Off-flavour in poultry meat is caused by four main factors: (1) Environments such as odour of surrounding air, water, certain chemicals, packaging material to wrap thi! meat and microbial contamination, (2) Chemical reaction in the meat: lipid oxidation, enzymatic or non~ enzymatic reaction, light induction and irradiation, (3) Feedstuff: grass, algae, fish oil, etc, and (4) Age and sex of the animals at slaughter. The off-flaour in poultry meat can be prevented by feeding the animals non fishy materials with or without antioxidants with proper processing and storage. Keywords: POllltry meat, off-flavour. | id |
