Research Advance of Factors Affecting Chicken Meat Flavor and Its Nutritional Regulation

  • XING Tong ,
  • WANG Chengzan ,
  • ZHANG Lin ,
  • GAO Feng
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  • Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Received date: 2020-11-26

  Online published: 2021-06-10

Abstract

Flavor is an important indicator of meat quality. Chicken meat flavor is composed of volatile flavor and non-volatile flavor formed through a series of complicated chemical reactions of flavor precursors induced by heating. This review summarized main flavor compounds in chicken meat, main pathways involved in the formation of conversion of meat flavor from precursors, predominating factors affecting chicken meat flavor, and nutritional strategies regulating the formation of precursors, which could provide theoretical basis and reference for the improvement of chicken meat flavor.

Cite this article

XING Tong , WANG Chengzan , ZHANG Lin , GAO Feng . Research Advance of Factors Affecting Chicken Meat Flavor and Its Nutritional Regulation[J]. Chinese Journal of Animal Nutrition, 2021 , 33(6) : 3028 -3035 . DOI: 10.3969/j.issn.1006-267x.2021.06.004

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