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Factors affecting cooked chicken meat flavour: a review

Published online by Cambridge University Press:  05 September 2013

D.D. JAYASENA ,
D.U. AHN ,
K.C. NAM  and
C. JO
D.D. JAYASENA
Affiliation:
Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea
D.U. AHN
Affiliation:
Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA
K.C. NAM
Affiliation:
Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Republic of Korea
C. JO*
Affiliation:
Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea
*
Corresponding author: [email protected]
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Abstract

Flavour, one of the most important factors affecting consumers’ meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several pre- and post-slaughter factors, including breed, diet, post-mortem ageing, and method of cooking. Moreover, chicken meat is prone to the development of off-flavours through lipid oxidation, which reduce the quality of the chicken meat. The aim of this review is to discuss the main factors affecting cooked chicken meat flavour which helps producers and consumers to produce the most flavoured and consistent product possible. Cooked chicken meat flavour is thermally derived via the Maillard reaction, the degradation of lipids, and interaction between these two reactions. Factors affecting the flavour of cooked chicken meat were identified as breed/strain of the chicken, diet of the bird, presence of free amino acids and nucleotides, irradiation, high pressure treatment, cooking, antioxidants, pH, and ageing.

Keywords

flavourchicken meatMaillard reactionlipid oxidationheterocyclic compoundscooking
Type
Review Article
Information
World's Poultry Science Journal , Volume 69 , Issue 3 , September 2013 , pp. 515 - 526
Copyright
Copyright © World's Poultry Science Association 2013

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