vetpressАграрная наукаAgrarian science0869-81552686-701XРедакция журнала "Аграрная наука"10.32634/0869-8155-2026-404-03-101-114vetpress-4061Research ArticleАГРОИНЖЕНЕРИЯ И ПИЩЕВЫЕ ТЕХНОЛОГИИAGROENGINEERING AND FOOD TECHNOLOGIESРоль факторов, влияющих на формирование вкуса и аромата мясных изделий (Обзор, часть 2-я)The Role of Factors Affecting the Formation of Taste and Aroma of Meat Products (Review, Part 2)https://orcid.org/0000-0003-4249-9316ГорбуноваН. А.GorbunovaN. V.

Наталия Анатольевна Горбунова, кандидат технических наук, ученый секретарь

ул. им. Талалихина, 26, Москва, 109316

Natalia Anatolyevna Gorbunova, Candidate of Technical Sciences, Scientific Secretary

26 Talalikhin st., Moscow, 109316

n.gorbunova@fncps.ruhttps://orcid.org/0000-0003-0857-5143РебезовМ. Б.RebezovM. B.

Максим Борисович Ребезов, доктор сельскохозяйственных наук, профессор,главный научный сотрудник

ул. им. Талалихина, 26, Москва, 109316

Maksim Borisovich Rebezov, Doctor of Agricultural Sciences, Professor, Chief Researcher

26 Talalikhin st., Moscow, 109316

m.rebezov@fncps.ruБабуринаМ. И.BaburinaM. I.

Марина Ивановна Бабурина , кандидат биологических наук, ведущий научный сотрудник

ул. им. Талалихина, 26, Москва, 109316

Marina Ivanovna Baburina, Candidate of biological sciences, leading research scientist

26 Talalikhin st., Moscow, 109316

m.baburina@fncps.ruФедеральный научный центр пищевых систем им. В.М. Горбатова Российской академии наукРоссияGorbatov Research Center for Food SystemsRussian Federation20261903202603101114Copyright © Горбунова Н.А., Ребезов М.Б., Бабурина М.И., 20262026Горбунова Н.А., Ребезов М.Б., Бабурина М.И.Gorbunova N.V., Rebezov M.B., Baburina M.I.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vetpress.ru/jour/article/view/4061Актуальность

Актуальность. Представлена информация о формировании некоторых из органолептических характеристик мяса — вкусе и аромате. Понимание вкуса мяса крайне важно для улучшения его качества при производстве мяса и мясопродуктов, и его анализ должен проводиться на основе комплексных химических исследований для выявления различных факторов, влияющих на состав, формирование и развитие мяса. 

Методы

Методы. Поиск потенциально релевантных статей производили по ключевым словам в электронных базах на русском и иностранных языках.Результаты. Приготовленное мясо содержит сложную смесь летучих соединений, полученных как из жирорастворимых, так и из водорастворимых компонентов. Они придают термически обработанному мясу вкусовые качества, а также характерные мясные ароматы, присущие любому приготовленному мясу.Инновационные технологии нетермической обработки (омический нагрев, ультразвук, высокое гидростатическое давление) мясных продуктов имеют хорошие перспективы для улучшения вкусо-ароматических качеств, сокращения времени обработки и сохранения продуктов с низким содержанием соли. Вкус мяса зависит от вида животного, пола, возраста, корма и способа обработки, и в этом отношении вкус является одним из репрезентативных показателей качества мяса.

Relevance

Relevance. This review presents information on the formation of some of the organoleptic characteristics of meat — flavor and aroma. Understanding meat flavor is crucial for improving its quality during meat and meat product production, and its analysis should be based on comprehensive chemical studies to identify the various factors influencing meat composition, formation, and development.

Methods

Methods. A search for potentially relevant articles was conducted using keywords in Russian and foreign language electronic databases.

Results

Results. Cooked meat contains a complex mixture of volatile compounds derived from both fat-soluble and water-soluble components. These compounds impart flavor to thermally processed meat, as well as the characteristic meat aromas inherent in any cooked meat. Innovative non-thermal processing technologies (ohmic heating, ultrasound, high hydrostatic pressure) of meat products offer promising potential for improving flavor, reducing processing time, and preserving products with low salt content. Meat flavor depends on the animal species, sex, age, feed, and processing method, and in this regard, flavor is one of the representative indicators of meat quality.

реакция Майярадеградация липидовмясной аромат и вкусхимия вкусавкусовой факторанализ вкусовых качествлетучие ароматические компонентымясные продуктыMaillard reactionlipid degradationmeat aroma and flavortaste chemistrytaste factortaste analysisvolatile aroma componentsmeat productsНаучный обзор подготовлен в рамках выполнения исследований по государственному заданию Научно-исследовательских работ № FGUS-2024-0002 Федерального научного центра пищевых систем им. В. М. Горбатова Российской академии наук.This scientific review was prepared as part of the research carried out under the state assignment for scientific research work No. FGUS-2024-0002 of the V. M. Gorbatov Federal Scientific Center for Food Systems of the Russian Academy of Sciences.ReferencesKerth C.R., Miller R.K. Beef flavor: a review from chemistry to consumer. Journal of the Science of Food and Agriculture. 2015; 95(14): 2783–2798.https://doi.org/10.1002/jsfa.7204Kerth C.R., Miller R.K. 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The authors declare that there are no conflicts of interest present.