Phenolic substances in grapes and wine, and their significance.

Publisher Summary This chapter attempts to gather some of the threads of physiological and chemical theory underlying the practice of handling meat, with special consideration of the problem of ripening. It is found that there is a necessary preponderance of the space devoted to the discussion of physiological and chemical facts over that devoted to consideration of the opportunities that have been taken or can be suggested for the application of the facts. There are two points to which concentration of interest have been directed. The first is the vital role that the pH of flesh plays in every phase of meat technology. This general principle affords a useful plane to which the complicated events that take place in muscle post-mortem can be related, and upon which they can be oriented. The second focal point to which particular attention is drawn is the technique of evaluation of quality by panel judgments based on sensory tests.

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