Table 2.

Effect of meat flavor by different species and breeds

Breeds	Impact on meat flavor	References
Lambs	The research showed that if lamb consumed forage 4 to 6 weeks prior to slaughter may affect the flavor of meat and acceptability of consumers	[103]
Beef	The beef which was forage finished having less beef flavor and more off-flavor as compared to concentrate finished beef. There was 36% reduction in lipids in beef fed with grass than conventional beef	[104, 105]
Cattle	There was heterogeneity found in cattle in different countries due to pasture types and their breeds that affects the nutritional composition in meat and also affect the sensory attributes specifically the flavor.	[106]
Goat	Goat meat contained high amount of PUFA and less saturated fatty acid and less amount of aldehydes detected and good flavor of meat	[107]
Goat	Fatty acids play a vital role influencing the goat meat flavor. 4-ethylocatanoic was the specific fatty acid that produced strong flavor particularly in goat.	[108]
Sheep	The feeding system plays a vital role in the final cooked product in terms of flavor. For example if sheep consumes brassica then it will effect on the flavor of meat and its products.	[109]
Steers	The steers fed on forages instead of concentrates having more contents of n-3 fatty acids and conjugate linoleic acids and having more flavor.	[104, 110, 111]
Heifers	Heifers with different breeds like Aberdeen Angus × Friesian and Belgian-Blue × Friesian have better flavoring profiles as compared to bulls	[112, 113]
Bulls	Among bulls breed, Holstein has better flavoring profile as compare to others like Limousin. Among heifers, bulls and steers, bulls have worst sensory profiles including flavors.	[113]
Steers	Steers had the best sensory qualities including the flavor. The steers has higher flavoring profiles as compared to heifers. The breed Charolais×Friesian of steers has the best flavor profile than breed Belgian-Blue×Holstein.	[113]
Beef	Juiciness has positive relation with IMF as well as marbling. There was negative relationship with the magnesium and beef flavor but some other minerals have positive relationship with flavor and juiciness.	[114, 115]