A fresh look at meat flavor
A fresh look at meat flavor
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DOI：
10.1016/j.meatsci.2007.04.016
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发表时间：
2007-09-01
期刊：
影响因子：
7.1
通讯作者：
Hodgen, J. M.
中科院分区：
文献类型：
--
作者：
Calkins, C. R.;Hodgen, J. M.
数百种化合物有助于提高肉的风味和香气。各种化合物之间复杂的相互作用影响肉味的感知。肉制品的固有风味会受到氧化、脂质含量、喂养/饮食、肌红蛋白和 pH 值的影响。饮食对反刍动物和非反刍动物都起着重要作用。新的研究揭示了单个动物尸体内多个肌肉之间风味的重要关系。这种动物效应包括异味的存在。富含多不饱和脂肪酸的饮食可能会导致牛肉出现异味。已在生组织中鉴定出与牛肉中类似肝脏异味相关的化合物。 (c) 2007 Elsevier Ltd. 保留所有权利。
Hundreds of compounds contribute to the flavor and aroma of meat. Complex interactions between various compounds influence the perception of meat flavor. Inherent flavor of a meat product can be influenced by oxidation, lipid content, feeding/diet, myoglobin, and pH. Diet plays an important role in both ruminants and nonruminants. New research reveals important relationships in flavor among multiple muscles within a single animal carcass. This animal effect includes the presence of off-flavors. Diets high in polyunsaturated fatty acids may be contributing to the appearance of off-flavors in beef. Compounds associated with liver-like off-flavor notes in beef have been identified in raw tissue. (c) 2007 Elsevier Ltd. All rights reserved.