Review

Duck Meet Flavor and Its Production

  • FENG Yulong ,
  • XIE Ming ,
  • HUANG Wei ,
  • TANG Jing ,
  • WEN Zhiguo ,
  • HOU Shuisheng
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  • State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China

Received date: 2013-01-07

  Online published: 2013-06-17

Abstract

Flavor is a major factor that affects the palatability of meat, including meat aroma and meat odor. The formation of flavor is largely associated with abundant flavor precursors, which consists of water-soluble precursors and lipids. This review summarized the types and sources of duck meat precursors, as well as some mechanisms of production of flavor substances, and discussed present research progress about specific flavor of duck meat.

Cite this article

FENG Yulong , XIE Ming , HUANG Wei , TANG Jing , WEN Zhiguo , HOU Shuisheng . Duck Meet Flavor and Its Production[J]. Chinese Journal of Animal Nutrition, 2013 , 25(7) : 1406 -1411 . DOI: 10.3969/j.issn.1006-267x.2013.07.002

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