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The Development of Aromas in Ruminant Meat
Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, c/ Miguel Servet 177, 50013-Zaragoza, Spain
Departamento de Química Analítica, Facultad de Ciencias, Universidad de Zaragoza, c/ Pedro Cerbuna 12, 50009-Zaragoza, Spain
* Author to whom correspondence should be addressed.
Received: 28 March 2013; in revised form: 26 May 2013 / Accepted: 4 June 2013 / Published: 7 June 2013
Abstract: This review provides an update on our understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. This knowledge is essential in order to understand, control, and improve the quality of food products. More studies are necessary to fully understand the role of each compound in the overall cooked meat flavour and their possible effect in consumer acceptability.
Keywords: lipid oxidation; Maillard reaction; ruminant meat flavour; Strecker reaction; thiamine degradation
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Cite This Article
MDPI and ACS Style
Resconi, V.C.; Escudero, A.; Campo, M.M. The Development of Aromas in Ruminant Meat. Molecules 2013, 18, 6748-6781.
Resconi VC, Escudero A, Campo MM. The Development of Aromas in Ruminant Meat. Molecules. 2013; 18(6):6748-6781.
Resconi, Virginia C.; Escudero, Ana; Campo, María M. 2013. "The Development of Aromas in Ruminant Meat." Molecules 18, no. 6: 6748-6781.