Volatile compounds in meat and meat products

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dc.creatorMONIKA KOSOWSKA
dc.creatorMalgorzata A. MAJCHER
dc.creatorTERESA FORTUNA
dc.date2017
dc.date.accessioned2026-07-07T04:19:30Z
dc.descriptionMeaty flavor is composed of a few hundreds of volatile compounds, only minor part of which are responsible for the characteristic odor. It is developed as a result of multi-directional reactions proceeding between non-volatile precursors contained in raw meat under the influence of temperature. The volatile compounds are generated upon: Maillard reactions, lipid oxidation, interactions between Maillard reaction products and lipid oxidation products as well as upon thiamine degradation. The developed flavor is determined by many factors associated with: raw material (breed, sex, diet and age of animal, conditions and process of slaughter, duration and conditions of meat storage, type of muscle), additives applied and the course of the technological process. The objective of this review article is to draw attention to the issue of volatile compounds characteristic for meat products and factors that affect their synthesis. Keywords: volatile compounds; meat flavor; precursors; meat products. Practical Application: Use of volatile compounds in identity testing of meat and meat product
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395949992001
dc.identifier.urihttp://hdl.handle.net/123456789/457828
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.1 Vol.37
dc.subjectAgrociencias
dc.titleVolatile compounds in meat and meat products
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos