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

• Published in: Meat science 2015-12, Vol.110, p.278-284
• Main Authors: Khan, Muhammad Issa, Jo, Cheorun, Tariq, Muhammad Rizwan
• Format: Article
• Language: English
• Subjects: Aging; Animals; Cooking; Flavor precursors; Food Handling - methods; Meat - analysis; Meat flavor; Pre-slaughter factors; Taste; Time Factors
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2015.08.002

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. •Meat flavor is characteristic of volatiles produced as a result of thermally induced reactions of non-volatile components.•The water soluble compounds having low molecular weight and meat lipids are important precursors of cooked meat flavor.•The pre-and post-mortem factors and cooking conditions contribute to flavor development of cooked meat.•Meat cooking methods and conditions are critical in flavor development.