The Role of Factors Affecting the Formation of Taste and Aroma of Meat Products (Review, Part 2)
https://doi.org/10.32634/0869-8155-2026-404-03-101-114
Abstract
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. A search for potentially relevant articles was conducted using keywords in Russian and foreign language electronic databases.
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.
Keywords
Maillard reaction,
lipid degradation,
meat aroma and flavor,
taste chemistry,
taste factor,
taste analysis,
volatile aroma components,
meat products
Supporting agencies: 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.
About the Authors
N. V. Gorbunova
Gorbatov Research Center for Food Systems
Russian Federation
Russian Federation
Natalia Anatolyevna Gorbunova, Candidate of Technical Sciences, Scientific Secretary
26 Talalikhin st., Moscow, 109316
M. B. Rebezov
Gorbatov Research Center for Food Systems
Russian Federation
Russian Federation
Maksim Borisovich Rebezov, Doctor of Agricultural Sciences, Professor, Chief Researcher
26 Talalikhin st., Moscow, 109316
M. I. Baburina
Gorbatov Research Center for Food Systems
Russian Federation
Russian Federation
Marina Ivanovna Baburina, Candidate of biological sciences, leading research scientist
26 Talalikhin st., Moscow, 109316
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78. Gorbunova N.A., Rebezov M.B., Baburina M.I. The Role of Factors Affecting the Formation of Taste and Aroma of Meat Products (review, part 1). Agrarian science. 2026; 403(02): 135–148 (in Russian).https://doi.org/10.32634/0869-8155-2026-403-02-135-148
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Gorbunova N.V., Rebezov M.B., Baburina M.I. The Role of Factors Affecting the Formation of Taste and Aroma of Meat Products (Review, Part 2). Agrarian science. 2026;(3):101-114. (In Russ.) https://doi.org/10.32634/0869-8155-2026-404-03-101-114
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