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Species-specific flavors and odors

  • Chapter
Quality Attributes and their Measurement in Meat, Poultry and Fish Products

Part of the book series: Advances in Meat Research ((ADMERE,volume 9))

Abstract

Although meat flavor per se was shown to reside in the water-soluble fraction by Crocker (1948), Bouthilet (1951a,b) and Kramlich and Pearson (1958), it was demonstrated later that the lipid fraction was the main contributor to species-specific flavors and odors (Hornstein and Crowe, 1960; Hornstein et al., 1963; Minor et al., 1965). The latter observation was confirmed by the taste-panel studies of Wasserman and Talley (1968) who showed that the fatty tissues contained the species-specific flavor and odor compounds. Addition of fat from any species significantly improved the number of correctly identified lean meat samples. This provided conclusive proof that the fatty tissues were responsible for the species-specific flavors and odors in various kinds of meat.

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Authors
  1. A. M. Pearson
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  2. J. I. Gray
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  3. C. P. Brennand
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Editor information

Editors and Affiliations

  1. Department of Animal Sciences, Oregon State University, Corvallis, Oregon, 97331, USA

    A. M. Pearson (Courtesy Professor) (Courtesy Professor)

  2. College of Agricultural Sciences, Oregon State University, Oregon, 97331, USA

    T. R. Dutson (Dean, Director of Agricultural Experiment Station) (Dean, Director of Agricultural Experiment Station)

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© 1994 Springer Science+Business Media Dordrecht

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Pearson, A.M., Gray, J.I., Brennand, C.P. (1994). Species-specific flavors and odors. In: Pearson, A.M., Dutson, T.R. (eds) Quality Attributes and their Measurement in Meat, Poultry and Fish Products. Advances in Meat Research, vol 9. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2167-9_9

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  • DOI: https://doi.org/10.1007/978-1-4615-2167-9_9

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5906-7

  • Online ISBN: 978-1-4615-2167-9

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