THE FORMATION OF THE TASTE OF MEAT DURING MATURATION

Meat maturation is a complex process that includes biochemical, microbiological, and physicochemical transformations that determine the flavor profile of the final product. This review summarizes current scientific data on the influence of various methods of postmortem maturation (wet, dry, modified forms) and related technological parameters – temperature, humidity, air flow velocity, storage duration – on the formation of organoleptic characteristics of meat. Special attention is paid to the dynamics of flavor-forming compounds (amino acids, peptides, sugars, nucleotides, lipids), the microbial community (Lactic acid bacteria, Pseudomonas, Debaryomyces, etc.), as well as the interaction of biotic and abiotic factors that determine the intensity of metabolic reactions. Innovative approaches aimed at purposefully changing the taste profile are considered, including the use of ultrasound, sous vide technologies, regulated air parameters and controlled fungal fermentation. The data from metabolic and microbiological profiling are presented, confirming the importance of integrated monitoring in the process of optimizing sensory properties. The review emphasizes that the strategic management of the conditions and duration of maturation, as well as the integration of new technological solutions, allow not only to adapt the taste to the needs of consumers, but also to increase the market value of even the lowest category of products. The findings form the basis for the development of scientifically based programs to improve the quality of meat products.

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