The flavor of meat is due to a complex mixture of compounds produced by heating a heterogenous system containing nonodorous precursors and consists of volatile compounds with odor properties, nonvolatile compounds with taste and tactile properties, and potentiators and synergists. The chemistry of these compounds, their precursors, and the influence of enzymes found in muscle on the overall flavor of cooked meat are discussed. A short discussion on the flavor of ripened, dry sausages is also included.

Meat flavor

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