Meat Storage And Flavor Changes Meat Odor and Flavor

Depending on species, meat has a characteristic odor/ flavor, but this can be modified in various ways and significantly influences palatability (119). For nonruminants such as pigs and poultry, the type of food eaten (eg, fish meal) can influence the flavor of the meat more than in ruminants, where many flavor compounds are modified by the ruminant organisms. Even so, there are still some quality attributes that are different in pasture-finished and grain-finished animals that depend on the type of food eaten. For example, there are more desirable antioxidants and carotene in pasture-finished ruminant animals, but the flavor profile is different from the grain-finished animal, which has a higher glycogen content that could affect ultimate pH, a different fatty acid profile, and whiter fat. Preference of one over the other is mainly cultural. Animals with a high ultimate pH, via differences in the chemical reactions involving proteins and carbohydrates that take place during the cooking, may have a slightly different flavor than normal-pH animals.

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