{"title":"利用对肉类风味的理解来获得产品的成功","authors":"Rodrigo Tarté","doi":"10.22175/mmb.13045","DOIUrl":null,"url":null,"abstract":"In order to get the most benefit out of the use of spices, seasoningsand flavors, an understanding of meat flavor and the factors that affect it isneeded. This article discusses flavor and its sensory perception, the variousfactors that affect it, and how this understanding can be leveraged to achieveformulation objectives and product success.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"43 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Leveraging understanding of meat flavor for product success\",\"authors\":\"Rodrigo Tarté\",\"doi\":\"10.22175/mmb.13045\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In order to get the most benefit out of the use of spices, seasoningsand flavors, an understanding of meat flavor and the factors that affect it isneeded. This article discusses flavor and its sensory perception, the variousfactors that affect it, and how this understanding can be leveraged to achieveformulation objectives and product success.\",\"PeriodicalId\":18316,\"journal\":{\"name\":\"Meat and Muscle Biology\",\"volume\":\"43 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-11-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Meat and Muscle Biology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.22175/mmb.13045\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat and Muscle Biology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.22175/mmb.13045","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Leveraging understanding of meat flavor for product success
In order to get the most benefit out of the use of spices, seasoningsand flavors, an understanding of meat flavor and the factors that affect it isneeded. This article discusses flavor and its sensory perception, the variousfactors that affect it, and how this understanding can be leveraged to achieveformulation objectives and product success.
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