Publication | Open Access
Components contributing to the improvement of meat taste during storage.
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1988
Year
NutritionTaste ComponentsFood AnalysisBrothy Taste IntensityFood PreservationMeat QualitySensory ScienceFood StorageFood ChemistryFeed AdditiveMeat TastePublic HealthHealth SciencesAnimal PhysiologyNutrition Food StorageAnimal NutritionFood ComponentFood QualityMarketingFood SafetySensory Science (Food Sensory Science)PhysiologyMeat SciencePoultry Science
The study examined how taste and its components change in beef, pork, and chicken during storage. Brothy taste intensity increased after conditioning in pork and chicken but not in beef, and the rise in free amino acids and oligopeptides—especially in pork and chicken—explains the improved taste during storage.
The changes in both taste and taste components of beef, pork, and chicken during storage were examined. The brothy taste intensity of pork and chicken was significantly stronger after conditioning than before. On the other hand, for beef, there was no significant difference in the brothy taste intensity before or after conditioning. The analysis of major taste components showed that the levels of free amino acids in all meats were higher after conditioning than before. The differences in the levels of free amino acids before versus after conditioning were large in pork and chicken and very small in beef. Oligopeptide levels were lower in beef after conditioning than before, but they were higher in pork and chicken after conditioning than before. These results corresponded to results of the sensory evaluation studies described above, indicating that free amino acids and oligopeptides contributed to the improvement of meat taste during storage.