title: A fresh look at meat flavor.
abstract: 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.
authors: Department of Animal Science, University of Nebraska, A213 Animal Science, Lincoln, NE 68583-0908, United States.
authors: C R
authors: CR
authors: Calkins
authors: J M
authors: JM
authors: Hodgen