Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards

A - Papers appearing in refereed journals

Bassam, S. M., Noleto-Dias, C. and Farag, M. A. 2022. Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards. Food Chemistry. 371, p. 131139. https://doi.org/10.1016/j.foodchem.2021.131139

AuthorsBassam, S. M., Noleto-Dias, C. and Farag, M. A.
Abstract

Meat flavor is composed of a complex mixture of volatile compounds developed as a result of heat driven multi-directional reactions. Typical reactions include Maillard reaction, lipid oxidation, as well as nitrogenous compounds degradation. Such complex flavor is characterized by a rich variety of volatile species, and to strongly influence consumer’s preference. The objective of this review is to holistically dissect the flavor characteristic for cooked meat products with special emphasis on grilling and the factors that affect their production to ensure best quality and or safety levels. The review also highlights different analytical techniques used for the detection of flavor compounds in grilled meat. This comprehensive literature research critically analyze grilled flavor derived from heat mediated reactions, with a special emphasis on key flavors or hazard chemicals and their production mechanism. The various influencing factors i.e., grilling temperature, meat, food components, animal ante-mortem factors and food additives are summarized.

KeywordsGrilled meat; Aroma; Heterocyclic amines; Polyaromatic hydrocarbons; Maillard; Strecker; Lipid oxidation
Year of Publication2022
JournalFood Chemistry
Journal citation371, p. 131139
Digital Object Identifier (DOI)https://doi.org/10.1016/j.foodchem.2021.131139
Web address (URL)https://www.sciencedirect.com/science/article/abs/pii/S0308814621021452?via%3Dihub
Open accessPublished as non-open access
FunderBiotechnology and Biological Sciences Research Council
Output statusPublished
Publication dates
Online16 Sep 2021
Publication process dates
Accepted12 Sep 2021
PublisherElsevier Sci Ltd
ISSN0308-8146

Permalink - https://repository.rothamsted.ac.uk/item/9871y/dissecting-grilled-red-and-white-meat-flavor-its-characteristics-production-mechanisms-influencing-factors-and-chemical-hazards

Restricted files

Publisher's version

Under embargo indefinitely

22 total views
2 total downloads
6 views this month
0 downloads this month