title: Factors influencing the flavour of game meat: A review.
abstract: Flavour is a very important attribute contributing to the sensory quality of meat and meat products. Although the sensory quality of meat includes orthonasal and retronasal aroma, taste, as well as appearance, juiciness and other textural attributes, the focus of this review is primarily on flavour. The influence of species, age, gender, muscle anatomical location, diet, harvesting conditions, ageing of meat, packaging and storage, as well as cooking method on the flavour of game meat are discussed. Very little research is available on the factors influencing the flavour of the meat derived from wild and free-living game species. The aim of this literature review is thus to discuss the key ante- and post-mortem factors that influence the flavour of game meat, with specific focus on wild and free-living South African game species.
authors.affiliation: Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch, 7602, South Africa; Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch, 7602, South Africa.
authors.forename: J
authors.initials: J
authors.lastname: Neethling
authors.affiliation: Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch, 7602, South Africa. Electronic address: lch@sun.ac.za.
authors.forename: L C
authors.initials: LC
authors.lastname: Hoffman
authors.affiliation: Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch, 7602, South Africa.
authors.forename: M
authors.initials: M
authors.lastname: Muller
mesh_terms: D000818:Animals; D003296:Cooking; D005511:Food Handling; D018857:Food Packaging; D061353:Food Storage; D008460:Meat / Q000032:analysis*
keywords: Browse; Fatty acids; Game meat; Grass fed; Volatile aroma compounds