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Symposium on Feed and Meats Terminology:¹ V. Techniques Used in Meat Flavor Research

Colorado State University, Fort Collins

Abstract

Evaluation of flavors with organoleptic techniques is a valuable tool in meat research. However, the need for something more tangible than taste panel evaluation has recently aroused a great deal of interest in the chemical analysis of meat flavors. This interest has been stimulated not only by the need for more objective measurements of flavor for carcass evaluation studies but also by scientific curiosity about the composition of meat flavors.

As researchers began to delve into flavor analysis, it quickly became complicated and confusing. The first problem encountered was the definition of flavor. This definition is as elusive, perhaps, as the definition of carcass merit of beef cattle. The natural inclination is to limit flavor to the complex of compounds that stimulate the sensory receptors, which would be mainly taste and aroma. However, juiciness, texture and tenderness undoubtedly effect the overall flavor sensation and should be included in its definition.

¹ Presented at the 54th meeting of the American Society of Animal Science, November 23, 1962.

² Department of Animal Science.