About this document
Taste-Active Compounds in Meat Review by 22i20013 is a document available to read on EtoBox.
This review article discusses the identification and mechanisms of taste-active compounds in meat, highlighting their importance in consumer preferences and meat quality. It covers various taste compounds such as free amino acids, flavor nucleotides, and peptides, as well as the factors influencing their concentrations and interactions. The findings aim to enhance understanding of meat taste perception and provide a theoretical basis for future research in meat science and sensory evaluation.
- Author
- 22i20013
- Language
- EN