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Meat Sci. 2015 Dec;110:278-84. doi: 10.1016/j.meatsci.2015.08.002. Epub 2015 Aug 8.

Meat flavor precursors and factors influencing flavor precursors--A systematic review.

Author information

1
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Science, Seoul National University, Seoul 151-921, South Korea; National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. Electronic address: drkhan@uaf.edu.pk.
2
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Science, Seoul National University, Seoul 151-921, South Korea.
3
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.

Abstract

Flavor is the sensory impression sensed by taste and smell buds and is a leading factor determining the meat quality and purchasing decision of the consumer. Meat flavor is characteristic of volatiles produced as a result of reactions of non-volatile components that are induced thermally. The water soluble compounds having low molecular weight and meat lipids are important precursors of cooked meat flavor. The Maillard reaction, lipid oxidation, and vitamin degradation are leading reactions during cooking which develop meat flavor from uncooked meat with little aroma and bloody taste. The pre-slaughter and postmortem factors like animal breed, sex, age, feed, aging and cooking conditions contribute to flavor development of cooked meat. The objective of this review is to highlight the flavor chemistry, meat flavor precursors and factors affecting meat flavor precursors.

KEYWORDS:

Aging; Cooking; Flavor precursors; Meat flavor; Pre-slaughter factors

PMID:
26319308
DOI:
10.1016/j.meatsci.2015.08.002
[Indexed for MEDLINE]

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