3-Meat Aroma Flavor Flashcards
5 Factors of Desirable Meat Compounds
- Marbling
- Texture
- Color
- Tenderness
- Flavor
4 Reaction that can affect flavor in meat
- Maillard Reaction
- Lipid oxidation
- Interaction of Maillard products and lipid oxidized products
- Vitamin degradation
Characteristic of volatiles compound
- Organic
- Low Molecular Weight
Factors that influences aroma flavor of cooked meats
- Lipid
- Diets
- Breeds
- Meat pH
- Ageing
- Cooking condition
Volatile compounds in Boiled, Roasted, and Cooked
Boiled - 2-Furfurythiol - 4-hydroxy-2,5-dimethyl-3(2H)-furanone - 2-methyl-3-furanthiol Roasted 2-ethyl-3,5-dimethyl pyrazine 2,3 diethyl-5-methylpyrazine Cooked Methional Decanal Heptanal 2-methyl butanal E-2-undecanal E-2-dodecanal
Two major types of meat flavor precursor
Lipids Water soluble (free sugars, sugar phosphate, free amino acid, peptides, nucleotides, nucleotides-bound sugars, and vitamin
Maillard reaction is the interaction between _____ and _____ at _______ conditions
free sugars; free amino acids; heating
3 main stages of maillard reaction
- Condensation
- Rearrangement
- Dehydration , fragmentation, polymerization, cyclization
Volatile flavor formation depends on
- Reactants
- Catalytic conditions ( heating temperature, moisture, and pH)
Volatile flavor formation depends on
- Reactants
- Catalytic conditions ( heating temperature, moisture, and pH)
High heating form _______ and Low Heating cause ______
Lipid alkyl radicals ; Lipid oxidation - Lower odor threshold
Factors that affect vitamin degradation
- Cooking duration
- Temperature
- Type of cooking
- pH
Fish oil supplements can induce higher level of _______ in cattle
alkyl-3-thiazoline
how diet could alter the flavors
Diets - intramuscular fat - interaction and flavor generation
Breeds can be differentiate between _____ & _____ that affecting aroma flavor
Genetic control & Sex hormone production
