The Role of Factors Affecting the Formation of Taste and Aroma of Meat Products (Review, Part 2)

Relevance. This review presents information on the formation of some of the organoleptic characteristics of meat — flavor and aroma. Understanding meat flavor is crucial for improving its quality during meat and meat product production, and its analysis should be based on comprehensive chemical studies to identify the various factors influencing meat composition, formation, and development. Methods. A search for potentially relevant articles was conducted using keywords in Russian and foreign language electronic databases. Results. Cooked meat contains a complex mixture of volatile compounds derived from both fat-soluble and water-soluble components. These compounds impart flavor to thermally processed meat, as well as the characteristic meat aromas inherent in any cooked meat. Innovative non-thermal processing technologies (ohmic heating, ultrasound, high hydrostatic pressure) of meat products offer promising potential for improving flavor, reducing processing time, and preserving products with low salt content. Meat flavor depends on the animal species, sex, age, feed, and processing method, and in this regard, flavor is one of the representative indicators of meat quality.