Review of Flavor 1 Differences in Meat and Meat Products

https://doi.org/10.22146/jifnp.53

Sri Raharjo(1*)

(1) Gadjah Mada University
(*) Corresponding Author

Abstract


Hundreds or even thousands of volatile compounds present in meat have been documented. However, the flavor of meats have not always been successfully reproduced. This is in part due to interaction of factors such as genetic (species, breed and sex), environment (age, feeding and stress), processing methods (for¬mulation and thermal as well non-thermal processing), chemical and biochemical reactions present in meat. Species as well as type of feed are the most important factors influencing fresh meat flavor, while the flavor of processed meat is mostly determined by product formulation and cooking method.

Full Text:

PDF



DOI: https://doi.org/10.22146/jifnp.53

Article Metrics

Abstract views : 634 | views : 634

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

Journal of Indonesian Food and Nutrition Progress have been indexed by: 

   

 

This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.