The flavor in beef is created during the cooking process. Food scientists identified the amino acids found in beef, added some very common sugars — starch hydrolysate — put it in a pot, added some citric acid to drop the pH, controlled moisture content, and heated it to the same temperature as meat.
Meat flavor, which develops during cooking as a result of the Maillard reaction and lipid oxidation, is a combination of taste and aroma factors and is also influenced by sensations such as mouthfeel and juiciness.
Meat flavor stems largely from its lipid content. Oxidative muscle fibers packed with cellular organelles such as mitochondria are widely recognized as having higher phospholipid content than that by type-IIX and -IIB muscle fibers.
Glutamate is also the most important contributor, its presence at a lower concentration in beef than in pork or chicken, for example, gives rise to a lower perceived umami taste intensity in beef. The unique mixture of fat and umami, a savory taste, creates a particular texture of creaminess and juiciness within meat.
Beef meat flavor
