| Title: | The potential role of secondary metabolites in modulating the flavor and taste of the meat |
| Author(s): | Ramalingam V; Song Z; Hwang I; |
| Address: | "Department of Animal Science, Chonbuk National University, Jeonju 561-756, Republic of Korea. Department of Animal Science, Chonbuk National University, Jeonju 561-756, Republic of Korea. Electronic address: inho.hwang@jbnu.ac.kr" |
| DOI: | 10.1016/j.foodres.2019.04.007 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Flavor is one of the most significant characteristics of beef palatability and it can eventually affect the consumer's acceptance of a beef product and purchasing habits. Variation in beef quality is large and is due to many factors, such as differences in genetic background, sex, age, management and nutrition. The consumer's decision to purchase beef is guided by the perception of healthiness and a variety of sensory traits including color, tenderness, juiciness, and aroma or flavor. Apart from this, there are several factors including peptides, fatty acids, amino acids, vitamins, fat contents are also play a vital role in determining the taste and flavor of the meat. In this review, we try to explore and explain the potential role of these factors in modulating the flavor and taste of the meat in detail" |
| Keywords: | Cysteine/analysis/metabolism Fatty Acids/analysis/metabolism Maillard Reaction Odorants/analysis Red Meat/*analysis/*standards Thiamine/analysis/metabolism Volatile Organic Compounds/analysis/metabolism Flavor Meat Secondary metabolites Taste; |
| Notes: | "MedlineRamalingam, Vaikundamoorthy Song, Zhen Hwang, Inho eng Research Support, Non-U.S. Gov't Review Canada 2019/06/24 Food Res Int. 2019 Aug; 122:174-182. doi: 10.1016/j.foodres.2019.04.007. Epub 2019 Apr 5" |
