The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
The potential role of secondary metabolites in modulating the flavor and taste of the meat
Abstract
Flavor is one of the most significant characteristics of beef palatability and it can eventually affect the consumer's acceptance of a beef product and purchasing habits. Variation in beef quality is large and is due to many factors, such as differences in genetic background, sex, age, management and nutrition. The consumer's decision to purchase beef is guided by the perception of healthiness and a variety of sensory traits including color, tenderness, juiciness, and aroma or flavor. Apart from this, there are several factors including peptides, fatty acids, amino acids, vitamins, fat contents are also play a vital role in determining the taste and flavor of the meat. In this review, we try to explore and explain the potential role of these factors in modulating the flavor and taste of the meat in detail.
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Citations
Cites
Bitterness of peptides: Amino acid composition and chain length
NEY, K. H. (1979) · ACS Symposium Series · doi:10.1021/bk-1979-0115.ch006 · Cited by 152
Cited by
Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)
Bryant, C., & Barnett, J. (2020) · Applied Sciences · doi:10.3390/app10155201 · Cited by 373
Flavor formation based on lipid in meat and meat products: A review
Fu, Y., Cao, S., Yang, L., & Li, Z. (2022) · Journal of Food Biochemistry · doi:10.1111/jfbc.14439 · Cited by 319
Metadata
- Authors
- Ramalingam, V., Song, Z., & Hwang, I.
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2019-08
- Volume
- 122
- Pages
- 174-182
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2928365600
- Cited by
- 219
- References
- 1
- FWCI
- 12.61
- Type
- journal article
- Language
- en
- Open access
- closed
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- Ramalingam, V., Song, Z., & Hwang, I. (2019). The potential role of secondary metabolites in modulating the flavor and taste of the meat. Food Research International. https://doi.org/10.1016/j.foodres.2019.04.007
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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