Biochemical Taste Parameters in Meat and Sea Products

Different effects of dietary β-hydroxy-β-methylbutyrate on composition of fatty acid and free amino acid, and fatty metabolism in the different muscles of broilers

“…The muscular composition in broilers or other meat animals is very complex, and different constituents have different tastes. The tastes of various free amino acids have been examined extensively, and it was found that amino acids are not only provide key nutritional values but also contribute to the odors of meat and mouth feel ( Kayim et al, 2011 ; Ma et al, 2020 ). It is reported that Glu is the most crucial flavor amino acid, and the free amino acids including the Glu, Asp, Gln, and Asn contribute to the umami taste of meat ( Ma et al, 2020 ).…”