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.
Introduction
Exploring the Biochemical Mechanisms of Flavor and Taste in Meat
Fifth Fundamental Tastes “Umami”
The Application of Sensory Science in the Investigation of Flavor Profiles in Meat
Influence of Processing Methods on the Chemical Composition of Food Matrixes
Impact of Animal Diet on Meat Flavor
Genetic Influences on Meat Flavor
Comprehensive Sensory and Instrumental Approaches for Meat Flavor and Taste Assessment
Traditional Techniques for Flavor Development in Meat
Biotechnological Methods for Flavor Enhancement
Fundamental Sensory Attributes of Hybrid and Plant-Based Meat
Conclusion
References