Abstract
Meat flavor arises from the complex interactions among amino acids, peptides, sugars, thiamine, metabolites of nucleotides, lipids and products of lipid oxidation. Previous research on meat flavor has shown numerous volatile compounds to be involved in meat aroma but the identities of specific mixtures of compounds contributing to individual meat flavors are not fully known. Factors that exert significant influence on meat flavors such as the nutritional status of the animal, the animal species and the temperature at which the meat is cooked are discussed. Lastly, it is suggested that the analytical procedures and the interpretation of the data arising from such analyses of meat flavor volatiles may be hindering rather than contributing to our understanding of meat flavor.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
