• Food Science of Animal Resources
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• v.32 no.5
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• pp.644-651
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• 2012

We have investigated the effect of lard fraction extracted with supercritical carbon dioxide (SC-$CO_2$) on the flavor enhancement of maillard reaction product (MRP) based meat flavors. MRP based meat flavors were prepared with low glutamic acid (Glu) hydrolyzed wheat gluten (NaCl concentration: 7.61%(w/v)), ribose, cysteine, garlic juice powder, protease-digested Lentinus edodes powder and lard fractions extracted with SC-$CO_2$. Lard was extracted with SC-$CO_2$ at each of three temperatures (40, 60, and $80^{\circ}C$) and at each of four pressures (30, 40, 50, and 60 MPa). Obtained lard SC-$CO_2$ fractions and MRP based meat flavors with those fractions were analyzed for their total yield, aroma pattern by SMart nose system, and sensorial properties. The extraction yield had no difference as temperature increased from $40^{\circ}C$ to $60^{\circ}C$ and even decreased at $80^{\circ}C$. However, increase in pressure level at $40^{\circ}C$ drastically increased the extraction yield. The aroma patterns of raw lard and lard SC-$CO_2$ fractions with 30 MPa were significantly discriminated from those of SC-$CO_2$ lard fractions extracted with higher pressure by SMart nose system. Aroma pattern of MRP based meat flavors with higher pressure extracted lard fractions also showed significant difference through pattern analysis by the SMart nose system. The MRP based meat flavor with lard SC-$CO_2$ fractions at 50 and 60 MPa were described as less sulfuric, less pungent, and more balanced in roasted meat and sweet attributes from sensory evaluation.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.2
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• pp.282-286
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• 2013

Many manufacturing processes damage the structure of meat products and this often contributes to lipid oxidation which could influence warmed-over flavor (WOF) in precooked beef that is reheated beef. Electrical stimulation causes contraction of muscles and improves tissue tenderization. The purpose of this study was to evaluate the rate of lipid oxidation or warmed-over flavor that could be affected by electrical stimulation of precooked roast beef after refrigerated storage and reheating. The results show that there was no significant difference between chemical compositions and cooking yields when comparing non-electrically stimulated and electrically stimulated roast beef. Moreover, electrical stimulation had no significant effect on oxidative stability and off-flavor problems of precooked roast beef as evaluated by thiobarbituric acid reactive substances (TBARS) and sensory test (warmed-over aroma and warmed-over flavor). However, there was an increased undesirable WOF and a decrease in tenderness for both ES and Non-ES treatments over refrigerated storage time. Electrical stimulation did cause reactions of amino acids or other compounds to decrease the desirable beef flavor in re-cooked meat.

• Asian-Australasian Journal of Animal Sciences
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• v.6 no.3
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• pp.417-422
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• 1993

This study was designed to determine the changes of ATP-related compounds, especially the concentration of IMP, and compares the relationship between IMP and flavor of pork loin chops during storage as three different storage temperatures (include $4^{\circ}C$ CF and PF). Pork loin chops were kept under $4^{\circ}C$ $-1.5{\pm}0.5^{\circ}C$ (control freezing storage) and $-3{\pm}0.5^{\circ}C$ (partially freezing storage). The changes of TBA values, ATP-related compounds, pH values, in CF stored samples were higher than PF stored samples, but it had lower TBA values than $4^{\circ}C$ storage. The IMP concentration reached their peak after 2 days in $4^{\circ}C$, 5 days in CF and 7 days in PF storage, and the ATP, ADP, AMP contents of the loin chops showed minimum, respectively. Flavor of meat sensory score for $4^{\circ}C$ stored samples were more intense (p<0.05) than CF and PF samples on day 2 of storage. However, after storage for 5 days, flavor scores for CF samples were more intense (p<0.05) than $4^{\circ}C$ and PF samples. Flavor scores for PF samples were more intense (p<0.05) than $4^{\circ}C$ and CF on day 7 of storage. As the meat with the peak of IMP contents was most preferred, it was considered that the content of IMP was related to the flavor of meat and that CF, PF had influence on the IMP content.

• Preventive Nutrition and Food Science
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• v.5 no.1
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• pp.15-19
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• 2000

This study was conducted to determine sensory and chemical traits of reduced-fat frankfurters made with lean lamb or lean lamb/pork (50%/50%), fat from three different sources(pork fat, lamb fat or high-oleic sunflower oil) and added water products designated as L-P-15, LP-L-15, LP-So-15 and LP-P-15, according to lean meat type, source of added fat and target fat content and to compare such products with a similar reduced-fat product made with lean beef/pork (50%/50%) with pork fat(product designated as BP-P-15) and high-fat products made with lean beef/pork (50%/50%) or lamb/pork (50%/50%) with pork fat (BP-P-30 and LP-P-30). Actual fat contents of reduced-fat and high-fat products formulated for 15% and 30% fat were 17~18% and 28~31%, respectively, after processing. Processing yields were lower for all reduced-fat products than for the high-fat products. Trained sensory panelists rated LP-P-15 less intense in lamb flavor as compared to LP-L-15 and LP-So-15. Off-flavor intensity was positively correlated with lamb-flavor intensity (r=0.80), whereas frankfurter-flavor intensity was negatively correlated with lamb-flavor intensity (-0.88) and off-flavor intensity (r=-0.90). According to consumer panelists, LP-P-15 was as desirable in flavor as BP-P-15 or the two high-fat products (BP-P-30 and LP-P-30), while LP-So-15 and LP-L-15 were not. LP-P-15 and BP-P-15 were not notably different from their high-fat counterparts in juiciness and texture desirability and overall palatability. Regardless of fat content, meat type and fat source, there was little lipid oxidation when vacuum-packaged products were refrigerated for 12 weeks.

• Korean Journal of Poultry Science
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• v.42 no.1
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• pp.41-50
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• 2015

The objective of present research is to evaluate the effect of breed and sex on flavor-related compounds of duck meat in Korea. Breast meat of each different breed [Korean native duck (KND) and commercial duck, Cherry Valley (CD)] and sex (male and female) were analyzed for chemical composition, nucleotide, fatty acid composition, and free amino acid. In comparison within the different breed and sex, CD and female duck were higher in moisture composition compared to KND and male duck. The meat from female duck had higher inosine monophosphate (IMP) contents while the meat from KND had higher inosine contents (P<0.05). Mostly, male duck had higher contents of free amino acid, including alanine, aspartic acid, glycine, histidine, leucine, serine, valine, glutamic acid and cysteine (P<0.05), even though no significance in the sum of taste-related free amino acid was observed with respect to breed and sex. From the results, it was found that breed has no significant impact while sex has influenced the flavor-related compounds, especially, IMP and most of the free amino acids. In order to get breed-specific advantages, KND should be developed based on flavor aspect and further studies using KND with known genetic confirmation should be conducted for the extrinsic and intrinsic flavor influencing factors.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.827-838
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• 1997

Optimal substrates and reaction conditions were studied to develop boiled or roasted meat flavor by Maillard reaction under a model system. Sugars for the reactions were xylose, ribose, glucose, lactose, maltose, and sucrose. Amino acids were cystine, cysteine, methionine, lysine, and glycine as the reaction substrates. The reacted solutions were measured their absorbances at 278 nm and 420 nm and were evaluated their sensory properties. Except cysteine, the pentose mixtures with all of the four amino acids showed a faster reaction rate than those mixtures with hexose or disaccharides. pH was decreased rapidly until 8 hours and then changed a little thereafter. Sensory evaluation showed that cystine-lactose or cystine-xylose from single substrate and cystine-lactose-maltose, and cystine-lactose-xylose from mixed substrates reacted at $100^{\circ}C$ for 16 or 20 hours were found to be close to boiled or roasted meat flavor. The volatile compounds from the four selected sugar-amino acid solutions by GC/MS were 8 hydrocarbons, 10 aldehydes, 6 ketones, 7 alcohols, 2 aromatics (benzene), 1 ester, 4 furans, 1 base and 5 sulfur compounds.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2004.07a
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• pp.48-48
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• 2004

Shiitake mushroom contained numerous nutrients, special flavor (lenthionine) and taste. In Asia, they are thought to have numerous medical properties f3r several diseases such as diabetes, anemia, tumors. Phosphates are known to increase hydration and water binding, stabilize meat emulsions, improve juiciness and tenderness, provide mineral supplementation, and maintain flavor of processed meat products. A lexicon f3r describing the texture and flavor of cooked pork patties were developed. (omitted)

• Food Science of Animal Resources
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• v.22 no.2
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• pp.103-107
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• 2002

This study was carried out to investigate the quality of chukar partridge meat. Chukar partridges raised for 60 days were slaughtered and stored at 3$\^{C}$ for 24 hr. Broiler chicken(800g$\pm$20g carcass weight) after 24 hr postmortem were used as control, which obtained from local slaughter house. The chukar partridge meat had lower fat and cholesterol contents than broiler chicken did. The color of chukar partridge meat showed redder and darker than that of broiler chicken owing to lower L* and a* value. According to sensory evaluation, the flavor of chukar partridge meat was significantly better than that of broiler chicken. In conclusion, chukar partridge meat can be a preferable muscle food as well as a health food far consumer. Further, the development of cooking method must be improved meat quality characteristics in chukar partridge because the thigh of chukar partridge has tough texture and dark color.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.6
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• pp.880-885
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• 2014

Experiments were conducted to evaluate the effect of an outdoor-grazed raising model on meat composition, physical properties and sensory attributes of Taiwan game hens. Six hundred 1-d old female chicks were raised on a floor for 8 weeks. On day 57, 600 healthy birds, with similar body weight, were selected and randomly assigned to three treatment groups (cage, floor-pen and free-range). The results showed that different feeding models had no effect on drip loss, cooking loss, moisture, crude protein, crude fat, crude ash, zinc and calorie contents in breast meat and moisture content in thigh meat. The free-range group had the lowest fat content in both breast and thigh meat, and the lowest calorie content in thigh meat. The firmness and toughness in both thigh and breast of the free-range group were the highest values (p<0.05). The crude protein, total collagen, zinc and iron contents in thigh meat and total collagen content in breast meat of the free-range group were significantly higher than those of the cage-feeding group (p<0.05). The meat sensory scores of flavor, chewiness and overall acceptability of both thigh and breast meat of the free-range group were significantly (p<0.05) better than those of the other two groups. Moreover, the current findings also indicate that the Taiwan game hens of the free-range feeding model displayed well-received carcass traits and meat quality, with higher scores for flavor, chewiness and overall acceptability for greater sensory satisfaction in both breast and thigh meat. In addition, the thigh meat contained high protein and total collage but low fat, offering a healthier diet choice.

• Food Science of Animal Resources
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• v.36 no.2
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• pp.159-169
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• 2016

Animal muscles are stored for specific period (aging) at refrigerated temperatures, during and after which the living muscles start to convert into meat and thus, attain certain superior properties in the final product. Proteolysis, lipolysis, and oxidation are the major biochemical processes involved during the postmortem aging of meat that affect the tenderness, juiciness, and flavor, as well as sometimes may introduce certain undesirable traits. This review analyzes the role of pre- and post-mortem factors that are important for aging and their effect on the chemical and physical changes in the “dry- and wet-aged meat.” Thus, if the meat processing manufacturers optimize the effects of aging for specific muscles, the palatability, color, and the shelf life of the aged meat products could be significantly enhanced.