Chapman & Hall, 2-6 Boundary Row London SE1 8HN UK, 1998, 429 pp

This edition provides an updated presentation of the earlier material, but some have been rewritten completely by different scientists. The monograph has also been expanded in order to include a discussion of flavor attributes of other processed meats and seafoods. The first chapter provides an overview of the field of muscle food flavor research while Chapter 2 discusses its chemistry. Meanwhile, Chapters 3 to 8 present a concise account of the flavor of different species of muscle foods, namely beef, pork, poultry, sheep, fish and shellfish. In Chapters 9 to 15, the role of meat constituents and processing on flavor is described. The final section of the book (Chapters 16 to 18) summarizes analytical methodologies for assessing the flavor quality of meat, meat products and seafoods.