Abstract
Improved understanding and ability to make consistently tender meat have made cooked flavor the determining factor in meat palatability. From the identification of umami flavor to dry-aging strategies, the development of meat flavor is very complex. Stemming from the presence of flavor precursors, and undergoing thermal degradation reactions to create volatile compounds responsible for the aroma and overall flavor of cooked meat. Investigations into precooking strategies, including livestock management and postharvest practices provide insight into development of flavor precursors, nonvolatiles, and muscle tissue as a baseline of what cooked meat flavor could become. Meat cookery methods can also promote flavor differences, including oxidation processes involved in deleterious flavor attributes such as warmed-over flavor.
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