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A fresh look at meat flavor

Author:
Calkins, C.R., Hodgen, J.M.
Source:
Meat science 2007 v.77 no.1 pp. 63-80
ISSN:
0309-1740
Subject:
meat quality, raw meat, beef, beef quality, flavor, off flavors, off odors, cooking quality, lipid content, lipid peroxidation, beef cattle, cattle feeding, diet, flavor compounds, odor compounds
Abstract:
Hundreds of compounds contribute to the flavor and aroma of meat. Complex interactions between various compounds influence the perception of meat flavor. Inherent flavor of a meat product can be influenced by oxidation, lipid content, feeding/diet, myoglobin, and pH. Diet plays an important role in both ruminants and nonruminants. New research reveals important relationships in flavor among multiple muscles within a single animal carcass. This animal effect includes the presence of off-flavors. Diets high in polyunsaturated fatty acids may be contributing to the appearance of off-flavors in beef. Compounds associated with liver-like off-flavor notes in beef have been identified in raw tissue.
Agid:
713031