Abstract
Meat flavor as well as texture is improved during postmortem aging. The improvement of taste in meat flavor is due to the increase in free amino acids and peptides in meats during postmortem aging. The former increase contributes to enhancement of brothy taste including umami, while the latter increase is responsible for giving mildness. The increase in peptides is caused by the action of cathepsins B and L, and calpains on muscle proteins. On the other hand, the increase in free amino acids is caused by aminopeptidases C, H and P during postmortem aging. The levels of these protease activities in meats influence the production of taste peptides and free amino acids during postmortem aging.
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