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Review
. 2018 Sep 24;17(1):223.
doi: 10.1186/s12944-018-0860-z.

Ruminant meat flavor influenced by different factors with special reference to fatty acids

Muhammad Sajid Arshad  1 , Muhammad Sohaib  2 , Rabia Shabir Ahmad  3 , Muhamad Tahir Nadeem  3 , Ali Imran  3 , Muhammad Umair Arshad  3 , Joong-Ho Kwon  4 , Zaid Amjad  3
Affiliations
Review

Ruminant meat flavor influenced by different factors with special reference to fatty acids

Muhammad Sajid Arshad et al. Lipids Health Dis. .

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.

Keywords: Cooking methods; Fatty acids; Meat flavor; Pre- and postharvest factors.

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The authors have no conflicts of interest. The authors alone are responsible for the content and writing of this manuscript.

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Figures

Fig. 1
Fig. 1
Kinetic scheme of flavor formation by Maillard reaction
See this image and copyright information in PMC

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