Melton S L
University of Tennessee, Knoxville 37901.
J Anim Sci. 1990 Dec;68(12):4421-35. doi: 10.2527/1990.68124421x.
The effects of diet ingredients on red meat flavor are dependent on the type of diet, and, to a large extent, on the species: pork, mutton or lamb and beef. Sensory analysis of meat flavor has been used in most of the studies on the effects of feeds on meat flavor. In general, high-energy grain diets produced a more acceptable or a more intense flavor in red meats than low-energy forage or grass diets. Feeding pigs unsaturated fats increases the unsaturation in pork fat but results in only minor changes in pork flavor. Sheep must be fed protected, unsaturated fats in order to increase the unsaturation in their fat to be similar to pork fat. This increased unsaturation results in a greater flavor change in lamb or beef than in pork. Several dietary ingredients such as fish products, raw soybeans, canola oil and meal, and pasture grasses cause undesirable flavors in red meat. Analyses of lamb and beef produced on different diets have shown that type of feed affects the concentration of many flavor volatile compounds. However, only a few studies have quantified the volatiles of beef and lamb produced on different diets, and no reports of studies were found in which the volatiles of pork produced on different diets had been investigated. Hence, the importance of these changes in volatile concentration to meat flavor has not been determined.
日粮成分对红肉风味的影响取决于日粮类型，并且在很大程度上取决于物种：猪肉、羊肉或牛肉。在大多数关于饲料对肉风味影响的研究中都使用了肉风味的感官分析。一般来说，高能量谷物日粮比低能量草料或青草日粮能使红肉产生更易接受或更浓郁的风味。给猪饲喂不饱和脂肪会增加猪脂肪中的不饱和度，但对猪肉风味的影响很小。必须给绵羊饲喂受保护的不饱和脂肪，以增加其脂肪中的不饱和度，使其与猪脂肪相似。这种增加的不饱和度在羊肉或牛肉中导致的风味变化比在猪肉中更大。几种日粮成分，如鱼产品、生大豆、菜籽油和粕以及牧草，会在红肉中产生不良风味。对不同日粮生产的羊肉和牛肉的分析表明，饲料类型会影响许多风味挥发性化合物的浓度。然而，只有少数研究对不同日粮生产的牛肉和羊肉的挥发性成分进行了定量，未发现有研究报告对不同日粮生产的猪肉的挥发性成分进行过调查。因此，挥发性成分浓度的这些变化对肉风味的重要性尚未确定。
