Table 1 Impact on meat flavors by different pre-harvest factors
From: Ruminant meat flavor influenced by different factors with special reference to fatty acids
Pre-harvest factors | Impact on meat flavor | References |
|---|---|---|
Animal nutrition | Various volatiles have been recognized, contributing to the discrete flavor profiles of grain-fed beef and grass fed, Animal fat plays an important role in the formation of the characteristic flavor of cooked meat. | |
Feed | Feed has a vital role in affecting physicochemical as well as the organoleptic properties of meat that alternatively affects the quality characteristics | |
Sex of animal | Male has thicker subcutaneous fat and more marbling than females. That’s why male presented better quality (flavor) of meat than females | [96] |
Breed of animal | Breed affects fifty-four flavoring compounds of which 75% were Maillard’s reaction products, The IMF content in different breeds of cattle varied from 0.99 to 2.72% | |
Genetic makeup | The minor flavor difference among breeds correlated moderately with the marbling factor and is considered to be heritable trait as well | |
Age of animal | Age affects the solubility of intramuscular collagen and hence increases flavor intensity. Aged animals have higher straight chain fatty acids. Age of animal also affects the other sensory attributes. |