Abstract
AbstractA review of the lipid‐soluble constituents important in the flavor‐odor, of various meats is presented. In addition, the focus of current research at The Pennsylvania State University in these areas is discussed. Special emphasis is given to the flavor of aged beef, swine sex odor, mutton flavor, turkey‐chicken skin flavor, and mechanically deboned turkey‐chicken flavor. The data presented include both chemical analyses and the results of sensory evaluation. Metabolic pathways and biochemical mechanisms in the formation of meat flavor‐odor components are presented and discussed.
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