The chemistry of flavor formation in meat and meat products in response to different thermal and non‐thermal processing techniques: An overview

Abstract

The flavor is an essential organoleptic trait of meat, affecting its acceptability and delectability towards consumers. Flavor, in the meat, is formed through thermally produced reactions, including vitamin degradation, maillard reaction and lipid oxidation. Such reactions lead to the development of meat flavor with some bloody taste and aroma during cooking. However, adverse effects like discoloration, cooking loss, hard texture, and flavor loss can occur due to conventional cooking. Currently, some novel thermal and non-thermal processing techniques are being explored with the promise to ensure mild processing. Owing to their milder processing conditions, such methods can effectively improve the flavor together with improved nutritional value of meat and meat products. This review discusses the application and optimization of various thermal and non-thermal processing techniques in meat processing with special focus on development and preservation of meat flavors. Novelty impact statement Conventional cooking has adverse effects on the meat quality and its organoleptic attributes. However, applications of non-thermal processing techniques have been explored to ensure mild processing’s and flavor formation. Optimization of various thermal and non-thermal processing techniques with special focus on development and preservation of meat flavors is of industrial importance.