By C.O. Chichester, E.M. Mrak, G.F. Stewart (Eds.)
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Additional info for Advances in Food Research, Vol. 18
More work has been done with flavor-producing reactions, particularly browning. Hornstein and Crowe (1960) followed up the suggestion that reducing sugars present in muscle might directly react with proteins and in so doing produce meat flavor. Meat flavor did not result from vacuum-pyrolyzing mixtures of glucose with either gelatin or egg albumin. The large quantity of lactic acid present among meat extract components prompted these workers to investigate a function of this acid in meat flavor formation.
Very little polymerized carbohydrate is present in meat after aging; most of the glycogen in muscle has been converted to lactic acid, probably the major carbohydrate. Lineweaver (1961) suggested the plausibility of a contribution to cooked chicken meat flavor from carbohydrate. Kazeniac (1961)found lactic acid to be a major constituent of cooked chicken broth, but suggested a possible role in taste, not in MEAT FLAVOR 39 aroma of cooked meat. Dryden et al. (1970)commented that lactic acid had, if anything, an undesirable effect on muscle palatability.
Meats and the way they are prepared as food pose some problems that are of little concern in flavor studies on such foods as fruits and nuts. These problems concern the uniformity and reproducibility of samples prepared as the material for flavor research, the unique nature of meat (kinds of fibers and of volatile compounds evolved), and the demands that these special meat characteristics make on sample form and flavor isolation equipment and procedures. 1 . Material for Research One desirable type of flavor frequently associated with beef is that of cooked steak; another is that of roast beef.