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- W2891983902 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." @default.
- W2891983902 created "2018-09-27" @default.
- W2891983902 creator A5018202523 @default.
- W2891983902 creator A5020581616 @default.
- W2891983902 creator A5023382418 @default.
- W2891983902 creator A5040077335 @default.
- W2891983902 creator A5060887953 @default.
- W2891983902 creator A5070915976 @default.
- W2891983902 creator A5077446152 @default.
- W2891983902 date "2018-09-24" @default.
- W2891983902 modified "2023-10-12" @default.
- W2891983902 title "Ruminant meat flavor influenced by different factors with special reference to fatty acids" @default.
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