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Meat Sci. 2007 Sep;77(1):63-80. doi: 10.1016/j.meatsci.2007.04.016. Epub 2007 Apr 29.

A fresh look at meat flavor.

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1
Department of Animal Science, University of Nebraska, A213 Animal Science, Lincoln, NE 68583-0908, United States.

Abstract

Hundreds of compounds contribute to the flavor and aroma of meat. Complex interactions between various compounds influence the perception of meat flavor. Inherent flavor of a meat product can be influenced by oxidation, lipid content, feeding/diet, myoglobin, and pH. Diet plays an important role in both ruminants and nonruminants. New research reveals important relationships in flavor among multiple muscles within a single animal carcass. This animal effect includes the presence of off-flavors. Diets high in polyunsaturated fatty acids may be contributing to the appearance of off-flavors in beef. Compounds associated with liver-like off-flavor notes in beef have been identified in raw tissue.

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