CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT | Palatability
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2014 Elsevier Ltd. All rights reserved. Meat palatability is defined as meat eating qualities and is related to consumer acceptance. Juiciness, tenderness, and flavor are the three major components. Lipid and fatty acid content, the lean or muscle fiber components, and connective tissue within the muscle contribute to meat palatability. Cooked meat flavor is the result of chemical reactions within the lean and lipid portions during cooking. Off-flavor development is associated with either lipid oxidation or growth of microorganisms. Meat flavor can be measured by either trained or consumer sensory methods, or chemically where volatile compounds are measured.
