Summary
This review, published in Food Science of Animal Resources, surveys current knowledge and emerging developments in the formation of flavour and taste in meat. It likely synthesises literature on the biochemical processes — including Maillard reactions, lipid oxidation, and proteolytic activity — that govern the sensory characteristics of meat, alongside discussion of novel technologies or fermentation strategies that may modulate these properties. As a narrative review from a South Korean research group, it reflects a research tradition with particular attention to both conventional and innovative approaches to meat quality enhancement.
UK applicability
The findings are applicable to UK meat science, food technology, and processing industries, as the biochemical and sensory principles discussed are broadly transferable. UK meat producers and food technologists interested in quality differentiation, including grass-fed or high-welfare products, may find the review's coverage of flavour development pathways relevant to product development and consumer communication.
Key measures
Flavour compounds (volatile and non-volatile); taste-active substances (free amino acids, nucleotides, organic acids); sensory attributes; processing and post-mortem biochemical pathways
Outcomes reported
The paper reviews the biochemical and technological mechanisms underpinning flavour and taste development in meat, likely covering Maillard reactions, lipid oxidation, proteolysis, and novel processing or fermentation approaches. It appears to assess both established techniques and emerging trends influencing sensory quality in meat.
Topic tags
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