Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan.
Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan.
Lipids Health Dis. 2018 Sep 24;17(1):223. doi: 10.1186/s12944-018-0860-z.
Ruminant meat flavor is an important quality and sensory parameter which relays mainly on the organoleptic characteristics of meat. Meat flavor is vital factor for the palatability and acceptability of meat by the consumers. There are various intrinsic and extrinsic factors that influence eating quality of meat. Among these factors, flavor is the major contributor. Fat and low-molecular-weight water-soluble compounds are the most important precursor components in meat, responsible for the meat flavor. The present review focus on the different pre and post-harvest factors that influences the ruminant meat flavor. Raw meat has little flavor but cooking adds value in flavor due to different temperature and cooking methods. The volatile flavoring compounds which are responsible for cooked meat flavor are produced thermally by the Maillard's reaction itself or interaction with lipid oxidation products and vitamin degradation. In nutshell, this review provides perception into previous literature on flavor that affected by various factors particularly the fatty acids and cooking methods.
反刍动物肉的风味是一个重要的质量和感官参数，主要取决于肉的感官特征。肉的风味是消费者对肉的可接受性和可接受性的重要因素。有许多内在和外在的因素影响着肉的食用品质。在这些因素中，风味是主要的贡献者。脂肪和低分子量水溶性化合物是肉中最重要的前体成分，负责肉的风味。本综述重点介绍了不同的宰前和宰后因素对反刍动物肉风味的影响。生肉的味道很小，但由于不同的温度和烹饪方法，烹饪会增加其风味。挥发性风味化合物是由美拉德反应本身或与脂质氧化产物和维生素降解的相互作用在热作用下产生的，这些化合物负责产生熟肉的风味。简而言之，本综述提供了对各种因素（特别是脂肪酸和烹饪方法）影响风味的先前文献的认识。
