Meat flavor precursors and factors influencing flavor precursors--A systematic review

Meat Science
Muhammad Issa KhanMuhammad Rizwan Tariq

Abstract

Flavor is the sensory impression sensed by taste and smell buds and is a leading factor determining the meat quality and purchasing decision of the consumer. Meat flavor is characteristic of volatiles produced as a result of reactions of non-volatile components that are induced thermally. The water soluble compounds having low molecular weight and meat lipids are important precursors of cooked meat flavor. The Maillard reaction, lipid oxidation, and vitamin degradation are leading reactions during cooking which develop meat flavor from uncooked meat with little aroma and bloody taste. The pre-slaughter and postmortem factors like animal breed, sex, age, feed, aging and cooking conditions contribute to flavor development of cooked meat. The objective of this review is to highlight the flavor chemistry, meat flavor precursors and factors affecting meat flavor precursors.

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Citations

Jul 22, 2017·Asian-Australasian Journal of Animal Sciences·Hyun Jung LeeCheorun Jo
Sep 11, 2018·Journal of the Science of Food and Agriculture·Aristide MaggiolinoPasquale De Palo
Jun 30, 2019·Journal of the Science of Food and Agriculture·Talma Jordana LimaJosé M Lorenzo
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Apr 24, 2019·Asian-Australasian Journal of Animal Sciences·Ji-Han KimChi-Ho Lee
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Mar 3, 2020·Journal of Food Science and Technology·Xianyong MaGang Wang
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Jan 4, 2021·Meat Science·Juliana Akamine TorrecilhasIvanor Nunes do Prado
Nov 8, 2020·Food Chemistry·Chenlan XiaYangying Sun
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Jan 21, 2021·Acta Biomaterialia·Shengyong Ng, Motoichi Kurisawa
Dec 9, 2020·Food Research International·Ana Rita Ribeiro de Araújo CordeiroMarta Suely Madruga

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