Techniques and Emerging Trends in Flavor and Taste Development in Meat

• 발행기관: 한국축산식품학회
• 저자명: Md Jakir Hossain AMM Nurul Alam So-Hee Kim Chan-Jin Kim Seon-Tea Joo Young-Hwa Hwang
• 간행물 정보: 『Food Science of Animal Resources』제45권 제1호, 266~281쪽, 전체 16쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.01.01

국문 초록

Flavor and taste are critical factors influencing consumer attraction for meat, shaping preferences and commercial demand. This review examines conventional and novel approaches to flavor and taste creation in the meat business, highlighting ways that improve sensory profiles and meet consumer demands. Conventional methods, such as aging and marination, are analyzed in conjunction with new technologies, including enzymatic treatment, fermentation, genetic treatments to alter texture and enhance umami. This study also emphasizes innovative methods to improve flavor of plant-based meat products, designed to meet the increasing demand for healthier, sustainable, and customizable meat products. The paper examines various methodologies and trends, offering a thorough grasp of flavor creation in the meat sector and highlighting the potential of creative approaches to transform meat flavor and taste profiles in response to evolving consumer and industry demands.

목차

Introduction

Exploring the Biochemical Mechanisms of Flavor and Taste in Meat

Fifth Fundamental Tastes “Umami”

The Application of Sensory Science in the Investigation of Flavor Profiles in Meat

Influence of Processing Methods on the Chemical Composition of Food Matrixes

Impact of Animal Diet on Meat Flavor

Genetic Influences on Meat Flavor

Comprehensive Sensory and Instrumental Approaches for Meat Flavor and Taste Assessment

Traditional Techniques for Flavor Development in Meat

Biotechnological Methods for Flavor Enhancement

Fundamental Sensory Attributes of Hybrid and Plant-Based Meat

Conclusion

References

키워드

flavor and taste plant based meat genetic treatments umami