Techniques and Emerging Trends in Flavor and Taste Development in Meat.

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Science of Animal Resources Pub Date : 2025-01-01 DOI:10.5851/kosfa.2024.e131
Md Jakir Hossain, Amm Nurul Alam, So-Hee Kim, Chan-Jin Kim, Seon-Tea Joo, Young-Hwa Hwang
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Abstract

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.

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肉类风味和味觉发展的技术和新趋势。
风味和口感是影响消费者对肉类的吸引力、塑造偏好和商业需求的关键因素。这篇综述探讨了传统的和新的方法来风味和味道的创造在肉类业务,突出的方式,提高感官概况和满足消费者的需求。传统的方法,如陈化和腌制,结合新技术,包括酶处理,发酵,基因处理来改变质地和增强鲜味进行分析。本研究还强调了改善植物性肉制品风味的创新方法,旨在满足人们对更健康、可持续和可定制的肉制品日益增长的需求。本文考察了各种方法和趋势,全面掌握了肉类行业的风味创造,并强调了创造性方法的潜力,以改变肉类风味和口味概况,以响应不断变化的消费者和行业需求。
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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
期刊最新文献
Techniques and Emerging Trends in Flavor and Taste Development in Meat. Uses of Chemical Technologies for Meat Decontamination. A Review on the Application of Animal-Based Materials Using Three-Dimensional (3D) Printing and Protein Restructuring Technologies. An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea. Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor.
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