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Khan MI, Jo C, Tariq MR. Meat flavor precursors and factors influencing flavor precursors--A systematic review. Meat Sci 2015; 110:278-84. [PMID: 26319308 DOI: 10.1016/j.meatsci.2015.08.002] [Citation(s) in RCA: 278] [Impact Index Per Article: 30.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2015] [Revised: 06/25/2015] [Accepted: 08/02/2015] [Indexed: 10/23/2022]
Abstract
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.
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Affiliation(s)
- Muhammad Issa Khan
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Science, Seoul National University, Seoul 151-921, South Korea; National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Science, Seoul National University, Seoul 151-921, South Korea
| | - Muhammad Rizwan Tariq
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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Cui LL, Wang JF, Xie KZ, Li AH, Geng TY, Sun LR, Liu JY, Zhao M, Zhang GX, Dai GJ, Wang JY. Analysis of meat flavor compounds in pedigree and two-strain Yangzhou geese. Poult Sci 2015; 94:2266-71. [PMID: 26188029 DOI: 10.3382/ps/pev179] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2014] [Accepted: 06/03/2015] [Indexed: 11/20/2022] Open
Abstract
In this study, we evaluated the meat flavor compounds of Yangzhou geese, including one group of pedigree strain (AA group) and 4 groups of 2-strain crossbreds (KA, KB, CA, and SA). Each group consisted of 100 geese comprised of 5 replicates of 10 males and 10 females each. Inosine 5'-monophosphate (IMP), amino acid (AA), and fatty acid (FA) levels in breast and thigh muscle were determined. Results showed that AA group had the highest levels of total amino acid (TAA) and dissolved free amino acids (DFAA) in breast muscle and of polyunsaturated fatty acids (PUFA) in thigh muscle (P<0.05). In SA group, the levels of C17:1, C22:0, C22:1, C20:4, and C24:1 in breast muscle were significantly higher in SA than in other groups (P<0.05). KB group had the lowest glycine levels in breast muscle (P<0.05) while MUFA levels were significantly higher in KB than in other groups (P<0.05). In KA, the levels of C18:3 in breast muscle in were higher than in CA and KB (P<0.05). CA had relevant higher IMPc levels in breast muscle than SA (P<0.05) and other groups (P>0.05); however, no significant differences were obtained in thigh muscle (P>0.05). In conclusion, Yangzhou AA goose has high levels of meat flavor compounds than its crossbreeds. Future efforts should focus on assessing meat flavor through measurement of sensory characteristics of Yangzhou geese.
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Affiliation(s)
- L L Cui
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China Key Laboratory for Animal Genetic, Breeding, Reproduction, and Molecular Design of Jiangsu Province, Yangzhou 225009, China
| | - J F Wang
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China Key Laboratory for Animal Genetic, Breeding, Reproduction, and Molecular Design of Jiangsu Province, Yangzhou 225009, China
| | - K Z Xie
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China Key Laboratory for Animal Genetic, Breeding, Reproduction, and Molecular Design of Jiangsu Province, Yangzhou 225009, China
| | - A H Li
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China Key Laboratory for Animal Genetic, Breeding, Reproduction, and Molecular Design of Jiangsu Province, Yangzhou 225009, China
| | - T Y Geng
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China Key Laboratory for Animal Genetic, Breeding, Reproduction, and Molecular Design of Jiangsu Province, Yangzhou 225009, China
| | - L R Sun
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China Key Laboratory for Animal Genetic, Breeding, Reproduction, and Molecular Design of Jiangsu Province, Yangzhou 225009, China
| | - J Y Liu
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China Key Laboratory for Animal Genetic, Breeding, Reproduction, and Molecular Design of Jiangsu Province, Yangzhou 225009, China
| | - M Zhao
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China Key Laboratory for Animal Genetic, Breeding, Reproduction, and Molecular Design of Jiangsu Province, Yangzhou 225009, China
| | - G X Zhang
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China Key Laboratory for Animal Genetic, Breeding, Reproduction, and Molecular Design of Jiangsu Province, Yangzhou 225009, China
| | - G J Dai
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China Key Laboratory for Animal Genetic, Breeding, Reproduction, and Molecular Design of Jiangsu Province, Yangzhou 225009, China
| | - J Y Wang
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China Key Laboratory for Animal Genetic, Breeding, Reproduction, and Molecular Design of Jiangsu Province, Yangzhou 225009, China
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