Ruminant meat flavor influenced by different factors with special reference to fatty acids
Abstract 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 e...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2018-09-01
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| Series: | Lipids in Health and Disease |
| Subjects: | |
| Online Access: | http://link.springer.com/article/10.1186/s12944-018-0860-z |
| _version_ | 1811266590519328768 |
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| author | Muhammad Sajid Arshad Muhammad Sohaib Rabia Shabir Ahmad Muhamad Tahir Nadeem Ali Imran Muhammad Umair Arshad Joong-Ho Kwon Zaid Amjad |
| author_facet | Muhammad Sajid Arshad Muhammad Sohaib Rabia Shabir Ahmad Muhamad Tahir Nadeem Ali Imran Muhammad Umair Arshad Joong-Ho Kwon Zaid Amjad |
| author_sort | Muhammad Sajid Arshad |
| collection | DOAJ |
| description | Abstract 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. |
| first_indexed | 2024-04-12T20:46:01Z |
| format | Article |
| id | doaj.art-83a0d2fb4d9d4eb1b25f55c58b62497e |
| institution | Directory Open Access Journal |
| issn | 1476-511X |
| language | English |
| last_indexed | 2024-04-12T20:46:01Z |
| publishDate | 2018-09-01 |
| publisher | BMC |
| record_format | Article |
| series | Lipids in Health and Disease |
| spelling | doaj.art-83a0d2fb4d9d4eb1b25f55c58b62497e2022-12-22T03:17:16ZengBMCLipids in Health and Disease1476-511X2018-09-0117111310.1186/s12944-018-0860-zRuminant meat flavor influenced by different factors with special reference to fatty acidsMuhammad Sajid Arshad0Muhammad Sohaib1Rabia Shabir Ahmad2Muhamad Tahir Nadeem3Ali Imran4Muhammad Umair Arshad5Joong-Ho Kwon6Zaid Amjad7Institute of Home and Food Sciences, Government College UniversityDepartment of Food Science and Human Nutrition, University of Veterinary and Animal SciencesInstitute of Home and Food Sciences, Government College UniversityInstitute of Home and Food Sciences, Government College UniversityInstitute of Home and Food Sciences, Government College UniversityInstitute of Home and Food Sciences, Government College UniversitySchool of Food Science and Biotechnology, Kyungpook National UniversityInstitute of Home and Food Sciences, Government College UniversityAbstract 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.http://link.springer.com/article/10.1186/s12944-018-0860-zMeat flavorPre- and postharvest factorsFatty acidsCooking methods |
| spellingShingle | Muhammad Sajid Arshad Muhammad Sohaib Rabia Shabir Ahmad Muhamad Tahir Nadeem Ali Imran Muhammad Umair Arshad Joong-Ho Kwon Zaid Amjad Ruminant meat flavor influenced by different factors with special reference to fatty acids Lipids in Health and Disease Meat flavor Pre- and postharvest factors Fatty acids Cooking methods |
| title | Ruminant meat flavor influenced by different factors with special reference to fatty acids |
| title_full | Ruminant meat flavor influenced by different factors with special reference to fatty acids |
| title_fullStr | Ruminant meat flavor influenced by different factors with special reference to fatty acids |
| title_full_unstemmed | Ruminant meat flavor influenced by different factors with special reference to fatty acids |
| title_short | Ruminant meat flavor influenced by different factors with special reference to fatty acids |
| title_sort | ruminant meat flavor influenced by different factors with special reference to fatty acids |
| topic | Meat flavor Pre- and postharvest factors Fatty acids Cooking methods |
| url | http://link.springer.com/article/10.1186/s12944-018-0860-z |
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