Factors Affecting Flavour, Taste and Colour of Meat
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (30 November 2022) | Viewed by 30811
Special Issue Editor
Interests: meat; meat product; storage; preservation; quality improvement
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Meat demand and consumption is very high in most countries, mainly because it is a high-value product in the human diet greatly prized by the consumer. The meat purchasing decision of consumers is influenced by the sensory characteristics of the meat, and they prefer tender meat and meat products with natural taste and flavour. Colour is also an important and perceptible meat sensory attribute that influences the initial and final quality judgment by consumers before and after purchasing a meat product. These sensory traits depend on several intrinsic and extrinsic factors, such as species, genotype, nutrition, age, antemortem and postmortem treatment, slaughter procedure, storage conditions and ageing time, although not all of the factors affect all of the cues. It has long been recognized that the sensory attributes of meat are important for consumer acceptability, and by understanding these relationships the meat industry can improve or decrease variability in specific meat sensory properties and increase consumer satisfaction. Therefore, a systematic and comprehensive analysis of these factors will be of great help and promotion to meat and meat products, as well as the food industry.
Prof. Dr. Xiufang Xia
Guest Editor
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Keywords
- meat and meat products
- sensory properties
- influencing factors
- flavour
- taste
- colour
- detection technology/measurement techniques
- control technology/control techniques