Red meat biochemical and flavor changes through postmortem aging

IF 6.1 1区 农林科学 Q1 Agricultural and Biological Sciences
Jerrad F. Legako
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引用次数: 0

Abstract

Red meats consist of beef, pork, and lamb which commonly undergo postmortem aging prior to consumption. Palatability of red meats is greatly influenced by flavor. Furthermore, consumers frequently describe flavor to be the most important red meat palatability attribute. During the aging period biochemical mechanisms progress which may liberate or develop flavor contributing metabolites. Factors such as aging type (wet or dry), duration, and temperature are demonstrated to be of significant influence on development of flavor related metabolites. Likewise, microbial growth during aging may further influence flavor contributing metabolites and perceived flavor. Each of these factors may impact flavor differently among beef, pork, and lamb. This review takes aim at describing the biochemical mechanisms that generate flavor related metabolites during aging. Secondly, the effects of aging parameters will be described for beef, pork, and lamb.
红肉在死后的陈化过程中会发生生化变化和风味变化。
红肉包括牛肉、猪肉和羊肉,通常在食用前经过死后老化。红肉的适口性很大程度上受风味的影响。此外,消费者经常将风味描述为红肉最重要的适口性属性。在衰老过程中,生物化学机制的进展可能释放或产生有助于风味的代谢物。陈酿类型(干湿)、持续时间和温度等因素被证明对风味相关代谢物的发展有重要影响。同样,陈酿过程中的微生物生长可能进一步影响风味,产生代谢物和感知风味。这些因素中的每一个都会对牛肉、猪肉和羊肉的风味产生不同的影响。本文综述了在衰老过程中产生风味相关代谢物的生化机制。其次,将描述老化参数对牛肉,猪肉和羊肉的影响。
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来源期刊
Meat Science
Meat Science 工程技术-食品科技
CiteScore
12.60
自引率
9.90%
发文量
282
审稿时长
60 days
期刊介绍: The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
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