POSSIBLE ROLE OF MUSCLE PROTEINS IN FLAVOR AND TENDERNESS OF MEAT

Evidence suggests that both the myofibrillar proteins and collagen play important roles in meat flavor and tenderness. The probable contributions of the purified proteins to flavor are reviewed in terms of their amino acid composition, especially the sulfur containing and certain other amino acids that have been implicated in meat flavor development. Myofibrils solubilized in sodium dodecylsulfate (SDS) undergoproteolysis on warming to room temperature overnight or on storing for several days at 0–4°C as demonstrated by extra protein bands. The extra proteins appear to be due to the presence of indigenous muscle proteases. The implications of some indigenous muscle proteases are reviewed in terms of their probable role in tenderization of postmortem meat.     

EFFECT OF AMYLASE ACTIVITY ON STARCH PASTE VISCOSITY AND ITS IMPLICATIONS FOR FLAVOR PERCEPTION

The viscosity of starch pastes prepared from waxy maize and wheat starches was measured as a function of concentration. Concentrations at which the two starches had comparable viscosities were selected and the decrease in viscosity with time on amylase addition was determined at 37C using a rapid viscosity analyzer (RVA). At the same level of enzyme addition the decrease in viscosity with time was much faster for waxy maize starch compared to wheat starch. For the latter, the time for the RVA viscosity to be reduced to half its value was of the order of 10 s. Volatile release was substantially increased with amylase addition. It is suggested that, at comparable initial viscosities, starch‐thickened products have better flavor and taste perception than products prepared with other thickeners because of the in‐mouth viscosity decrease resulting from amylase degradation. This could be explained by a reduction in perceived viscosity, which may enhance flavor perception as a consequence of signal processing within the brain, and/or an increase in the concentrations of volatiles reaching the olfactory receptors.     

EFFECT OF MALATHION ON NUTRIENT COMPOSITION OF EGGS AND FLAVOR OF MEAT FROM LAYING HENS

SUMMARY— Malathion in the feed of laying hens did not produce any indications of adverse effects on the flavor of the cooked meat or on the nutrient composition of the egg whites and egg yolks.