The color and flavor of meat products are key sensory indicators used to assess food quality, and they play a significant role in consumer perception. Color is the visual cue that attracts the eye, aroma is the olfactory signal that appeals to the nose, and taste is the sensation experienced by the tongue. Although people often refer to "flavor" as a general term for smell and taste, scientifically speaking, flavor encompasses both the sense of smell and the sense of taste. The scent, or aroma, is one aspect of this, while taste refers to the actual chemical sensations detected by the taste buds.
The processing of meat involves complex physical, chemical, and biological transformations within the muscle tissues. These changes not only enhance the digestibility of the meat but also influence its color, aroma, and taste. In practice, maintaining and enhancing these sensory attributes is a critical skill for those working in the meat industry.
1. **Color of Meat Products**
(1) The color of meat varies depending on the animal species and the time since slaughter. This variation is largely due to the levels and changes in myoglobin and hemoglobin. If bloodletting is incomplete during slaughter, the amount of hemoglobin in the meat increases significantly. Conversely, if bleeding is thorough, the hemoglobin content decreases. When bleeding is effective, the meat's color is primarily determined by myoglobin levels—higher levels result in darker meat. Myoglobin content differs based on the age, type of muscle, and species of the animal. For example, cattle and horses have higher myoglobin levels than pigs, while rabbits have lower levels. Within the same animal, muscles that are more active, such as those in the shoulders and legs, contain more myoglobin and thus appear redder. As animals grow, their myoglobin content increases, leading to darker meat. Additionally, factors like breed and diet can influence myoglobin levels.
(2) During heating, the color of meat undergoes noticeable changes. At around 65°C, the red color of raw meat turns pink, and as the temperature rises further, it gradually becomes gray. By 75°C, the meat is completely gray. This is due to the thermal denaturation of myoglobin. In addition, the Maillard reaction, which occurs at high temperatures, can also alter the color of meat.
(3) To maintain an attractive color, coloring agents such as nitrates, nitrites, and nicotinamide are often used. These substances react with myoglobin to form stable compounds that retain the red or pink color even after cooking. Other additives like ascorbic acid, erythorbic acid salts, and glucose help preserve the color by preventing oxidation.
(4) Coloring materials used in food can be natural or artificial. Natural pigments include chlorophyll, carotenoids, curcumin, beetroot red, monascus pigments, and caramel. They are considered safe and are increasingly preferred. Artificial pigments, though more vibrant and stable, are often derived from coal tar and may carry health risks. Therefore, their use is strictly regulated. Currently, only five synthetic colors are approved for use in food: amaranth, carmine, lemon yellow, indigo, and sunset yellow.
2. **Aroma of Meat Products**
(1) The aroma of meat comes from volatile compounds present in the raw meat, as well as those formed during cooking. Some odors are naturally occurring, while others are introduced through spices or seasonings. Heat-induced aromas result from the breakdown of meat compounds, especially through the Maillard reaction and lipid oxidation.
(2) The natural aroma of raw meat depends on the species and is mainly influenced by fat composition. Research shows that different animals produce unique volatile compounds that contribute to their distinct smells. Factors such as sex, diet, pre-slaughter conditions, and post-slaughter handling also affect the final aroma.
3. **Taste of Meat Products**
(1) Taste is a crucial factor in determining food quality. It includes psychological, physical, and chemical components. Psychological taste involves the emotions and expectations associated with eating, while physical taste relates to texture and mouthfeel. Chemical taste includes the basic tastes—sweet, salty, sour, bitter, and umami—as well as other sensations like spiciness, coolness, and astringency.
(2) The taste of raw meat is mainly found in its juices, which contain amino acids, minerals, and other compounds. When cooked, the flavors become more concentrated, but prolonged heating can lead to a loss of taste due to the breakdown of proteins and carbohydrates.
(3) To enhance flavor, various flavoring agents are used. These include flavor enhancers like monosodium glutamate, sweeteners like sugar, and spices such as pepper and yeast extracts. These ingredients help improve the overall taste profile and mask any undesirable flavors.
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