Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors
Sheep and goat meat products are becoming increasingly popular among consumers due to their unique flavor derived from intramuscular fat (IMF), which contributes to formation of the distinctive odor. However, there is currently a dearth of reviews on the impact of IMF on the flavor of sheep and goat...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000057 |
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| author | Tianyu Su Yu Fu Jingjie Tan Mohammed Gagaoua Kathrine H. Bak Olugbenga P. Soladoye Zhongquan Zhao Yongju Zhao Wei Wu |
| author_facet | Tianyu Su Yu Fu Jingjie Tan Mohammed Gagaoua Kathrine H. Bak Olugbenga P. Soladoye Zhongquan Zhao Yongju Zhao Wei Wu |
| author_sort | Tianyu Su |
| collection | DOAJ |
| description | Sheep and goat meat products are becoming increasingly popular among consumers due to their unique flavor derived from intramuscular fat (IMF), which contributes to formation of the distinctive odor. However, there is currently a dearth of reviews on the impact of IMF on the flavor of sheep and goat meat. The present review aims to discuss the relationships between IMF and flavor through lipid composition and fatty acid (FA) distribution, provide an overview of characteristic flavor compounds affecting the flavor of sheep and goat meat, and shed light on the impacts of pre-mortem and post-mortem factors on meat flavor attributed to changes in FAs and flavor compounds. Controlling pre-mortem practices and adjusting post-mortem harvesting methods are key factors in shaping and/or driving the flavor of sheep and goat meat products. This review enhances the comprehensive understanding of the impact of IMF on the flavor of sheep and goat meat. |
| format | Article |
| id | doaj-art-ec194419a0fb407c8dadf4b3b0667314 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-ec194419a0fb407c8dadf4b3b06673142025-02-12T05:32:17ZengElsevierFood Chemistry: X2590-15752025-01-0125102159Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factorsTianyu Su0Yu Fu1Jingjie Tan2Mohammed Gagaoua3Kathrine H. Bak4Olugbenga P. Soladoye5Zhongquan Zhao6Yongju Zhao7Wei Wu8College of Animal Science and Technology, Southwest University; Chongqing Key Laboratory of Herbivore Science, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Animal Science and Technology, Southwest University; Chongqing Key Laboratory of Herbivore Science, Chongqing 400715, ChinaPegase, Inrae, Institut Agro, 35590, Saint-Gilles, FranceFFoQSI - Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, FH OÖ Campus Wels, Stelzhamerstraße 23, A-4600 Wels, AustriaAgriculture and Agri-Food Canada, Government of Canada, Lacombe Research and Development Centre, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, CanadaCollege of Animal Science and Technology, Southwest University; Chongqing Key Laboratory of Herbivore Science, Chongqing 400715, ChinaCollege of Animal Science and Technology, Southwest University; Chongqing Key Laboratory of Herbivore Science, Chongqing 400715, ChinaCollege of Animal Science and Technology, Southwest University; Chongqing Key Laboratory of Herbivore Science, Chongqing 400715, China; Corresponding author.Sheep and goat meat products are becoming increasingly popular among consumers due to their unique flavor derived from intramuscular fat (IMF), which contributes to formation of the distinctive odor. However, there is currently a dearth of reviews on the impact of IMF on the flavor of sheep and goat meat. The present review aims to discuss the relationships between IMF and flavor through lipid composition and fatty acid (FA) distribution, provide an overview of characteristic flavor compounds affecting the flavor of sheep and goat meat, and shed light on the impacts of pre-mortem and post-mortem factors on meat flavor attributed to changes in FAs and flavor compounds. Controlling pre-mortem practices and adjusting post-mortem harvesting methods are key factors in shaping and/or driving the flavor of sheep and goat meat products. This review enhances the comprehensive understanding of the impact of IMF on the flavor of sheep and goat meat.http://www.sciencedirect.com/science/article/pii/S2590157525000057MarblingOdorSheep meatGoat meatFarm-to-fork factors |
| spellingShingle | Tianyu Su Yu Fu Jingjie Tan Mohammed Gagaoua Kathrine H. Bak Olugbenga P. Soladoye Zhongquan Zhao Yongju Zhao Wei Wu Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors Food Chemistry: X Marbling Odor Sheep meat Goat meat Farm-to-fork factors |
| title | Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors |
| title_full | Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors |
| title_fullStr | Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors |
| title_full_unstemmed | Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors |
| title_short | Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors |
| title_sort | effects of intramuscular fat on the flavor of fresh sheep and goat meat recent insights into pre mortem and post mortem factors |
| topic | Marbling Odor Sheep meat Goat meat Farm-to-fork factors |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000057 |
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