Flavor is an important quality attribute which relates to the organoleptic characteristics of meat. Although perception of flavor is a complex phenomenon, odor is the most important single factor contributing to the overall characteristics of flavor. A large number of compounds have been identified in the volatile fraction of red meats and poultry. An overview of the chemical constituents present in the volatiles of beef, pork, mutton, and chicken is presented according to species and arranged by chemical class--hydrocarbons, alcohols, acids, aldehydes, ketones, sulfides, heterocyclic compounds, etc. The volatile components of cured and uncured pork are compared. The field of meat flavor is assessed in terms of what has been accomplished and the direction in which it may proceed. Techniques for analysis of these volatiles are briefly described.

Meat flavor volatiles: A review of the composition, techniques of analysis, and sensory evaluation

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

Here, we explore the evolution and development of skin-associated adipose tissue with the goal of establishing nomenclature for this tissue. Underlying the reticular dermis, a thick layer of adipocytes exists that encases mature hair follicles in rodents and humans. The association of lipid-filled cells with the skin is found in many invertebrate and vertebrate species. Historically, this layer of adipocytes has been termed subcutaneous adipose, hypodermis and subcutis. Recent data have revealed a common precursor for dermal fibroblasts and intradermal adipocytes during development. Furthermore, the development of adipocytes in the skin is independent from that of subcutaneous adipose tissue development. Finally, the role of adipocytes has been shown to be relevant for epidermal homoeostasis during hair follicle regeneration and wound healing. Thus, we propose a refined nomenclature for the cells and adipose tissue underlying the reticular dermis as intradermal adipocytes and dermal white adipose tissue, respectively.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/exd.12450

Defining dermal adipose tissue

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

Publisher Summary This chapter discusses the production and biological activities of zearalenone and some derivatives. Interest in the occurrence of zearalenone in feed grains was enhanced by an increasing awareness of the existence of substances produced by a wide variety of fungi that might directly or indirectly affect human health. Much of the work by others has been concerned with this aspect of zearalenone. The development and testing of a number of chemical derivatives of zearalenone for use in animal nutrition began as soon as adequate quantities of the parent compound became available. Interest in the derivatives extended beyond their potential value in animal nutrition to an examination of their general pharmacological properties. Two derivatives, the pair of diastereoisomers obtained by catalytic reduction of the parent compound, exhibited properties suggesting possible value in treatment of the postmenopausal syndrome. Zearalenone is practically insoluble in water; nevertheless it is readily soluble in many organic solvents. These properties facilitate both assay and recovery of the compound from fermentations.

Zearalenone and Some Derivatives: Production and Biological Activities

Analysis of Fat Deposition in Swine by Gas-Liquid Chromatography

Zeranol and dietary protein level effects on live performance, carcass merit, certain endocrine factors and blood metabolite levels of steers.

Effects of fasting and diet on enzyme profiles in ovine liver and adipose tissue.

A review of the lipid-soluble constituents important in the flavor-odor, of various meats is presented. In addition, the focus of current research at The Pennsylvania State University in these areas is discussed. Special emphasis is given to the flavor of aged beef, swine sex odor, mutton flavor, turkey-chicken skin flavor, and mechanically deboned turkey-chicken flavor. The data presented include both chemical analyses and the results of sensory evaluation. Metabolic pathways and biochemical mechanisms in the formation of meat flavor-odor components are presented and discussed.

Lipid-soluble components of meat flavors/odors and their biochemical origin

Growth, Carcass and Muscle Characters of Hereford and Holstein Steers

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