Bioactive Compounds in Meat: Their Roles in Modulating Palatability and Nutritional Value

Abstract

Meat’s global appeal, driven by its nutritional richness and sensory attributes, encompasses high-quality proteins, bioavailable iron, and various bioactive compounds, especially B12 and iron. Palatability, assessed via juiciness,tenderness, and flavor, enhances its desirability. Despite these merits, meat is susceptible to lipid and protein oxidation by generating secondary metabolites aldehydes and carbonyls. Endogenous carnosine and anserine act as scavengers of these metabolites, thus enhancing meat’s palatability. Additionally, meat houses an array of other bioactive compounds,including L-carnitine, taurine, conjugated linoleic acid, glutathione, alpha-lipoic acid, and bioactive peptides, each contributing to nutritional value of meat and exerting diverse physiological roles. This comprehensive review explores the various aspects of these bioactive compounds. Special emphasis is placed on carnosine and anserine, which exemplify the synergy of nutrition and palatability in the meat matrix. Insights into their pivotal roles in augmenting palatability and mitigating lipid oxidation offer a deeper understanding of the multifaceted benefits of bioactive compounds in meat

Keywords

• lipid oxidation
• meat palatability
• nutrition
• bioactive compounds