Table 3.

Impact on meat flavors by different post-harvest factors

Post-harvest factors	Impact on meat flavor	References
Fats and Fatty acid composition	The aroma of meat affected by crude fat contents. The fatty acid contents of meat varies greatly depending on an animal’s diet and higher amount of PUFA is beneficial for the CVD patients.	[116–119]
Proteins	The proteins in meat can be hydrolyzed by natural proteolytic enzymes during storage and also during aging due to which there is production of peptides and free Amino acids. The role of small molecular weight peptides is not well defined but it is accepted that it may helpful in met flavor development	[120–122]
Marbling	The term, marbling, originates from the beef industry and is considered to be highly desirable to achieve tenderness and desirable flavor and juiciness.	[122–124]
Aging	Postmortem aging enhances the tenderness by the enzymes as well as positive impact on the flavor development.	[125, 126]
Temperature	Pre-rigor excised muscle, +/− wrapped (or restrained) holding for 24 h at 15 °C or for 7 h at 37 °C having more tender meat with pale color, sweaty odor and some bad flavor observed	[127]
pH	pH plays an important role in Maillard reaction regarding the impact of meat flavor. As the pH increases, polymeric nitrogen-containing compounds like pyrazines compounds also increases which affect the flavor	[9, 128]
Irradiation	The flavor and aroma of meat also affected by production of free radicals during irradiation	[129, 130]