Components contributing to the improvement of meat taste during storage.

Abstract

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 componentsshowedthat 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.Flavor is one of the important qualities of meat. Although it has been thought that a period of postmortemaging of meat improves its flavor, consistent results have not been obtained.1~9) This seems to be because the flavor of meat is a result of complex sensations arising from two distinct responses, taste and aroma. There have been few studies to distinguish between taste and aroma in meat.Taste in flavor elements is elicited mainly by water-soluble components. Over a period of postmortem aging, meat shows a gradual change in levels of various chemical components, including free amino acids (FAA),10~18) adenosine S'-triphosphate (ATP) metabolites,5' 19~22) sugars23' 24* and organic acids.24' 25) In this manner, although there are many studies on chemical components in raw meat, the components responsible for the improvement of the taste of meat have not been identified. Chemical components not only in raw meat but also cooked meat should be 2323

Influence of heat treatment on carnosine, anserine and free amino acid composition of beef broth and its role in flavour development

“…Asn, L-cysteic acid (Crs) and L-cystine (L-Cys) were also often detected, although these were only present in trace amounts. On the whole, the results obtained agree with those reported by other authors [32,33,[37][38][39], although there are some, mainly quantitative, differences. These are probably derived from the different conditions used to prepare the broths.…”

“…Nishimura et al [32] found that Asp and Tyr were present at significantly higher levels (P~0.01) in broths made with meat products compared to those made with fresh meat, and suggested that this was associated with the more intense flavour of these broths. On the other hand, Zaika et al [35,36] were of the opinion that assessment of the contribution of each amino acid in the development of the meat flavour by eliminating specific amino acids was not a completely valid technique although they did report that elimination of Tyr, Phe, Tau and Glu from the broth had little repercussion on the flavour.…”

“…However, it is accepted that a range of different amino acids are required [13,17,[31][32][33], although it is not certain which of these play a primordial role in the development of this sensory characteristic. Several authors have reported an important role for different amino acids such as Ala, lysine (Lys), threonine (Thr) [31], Gly, methionine (Met), Phe and Tyr [14,18,34] in the generation of beef broth flavour, and Warendorf and Belitz [33] added hydroxyproline (Hpr) and taurine (Tau) to this list as producers of serum-like flavours.…”

“…However, in this category, like category D (beef broth flavour with non-characteristic astringent, warmed-over flavours), a large number of FAAs were present at concentrations significantly lower than mean values. Although a number of FAAs are known to participate in beef broth flavour [17,[31][32][33] it is not yet clear which of these are the most important. From the results of this study, one can deduce that at least concentrations of Arg, Thr, Ile, Val, Pro, Ser and M-His are not of crucial importance since these FAAs were present in concentrations significantly lower than mean values in all the broths in categories D and E (P~0.05).…”

“…The dipeptides carnosine and anserine have been detected in relatively high levels in beef broths [17,32,[43][44]. However, the role of these in the development of beef broth flavour is not clear.…”