Volume II of Red Meat Science and Production addresses the character of red meat that can be sensed at the time of consumption. The consumer is conditioned to the eating experience, and his/her expectations are set before the actual eating experience through the senses of sight and smell. Therefore, the first discussion of the intrinsic character of red meat that is in this chapter is concerned with, perhaps the threshold sensation setting the stage for the eating experience, aroma. This chapter reviews the scientific literature concerning the consumer’s perception of red meats as delivered through the air, the chemical nature of the red meat responsible for this perception, and production system elements that may be sensitive to this perception.
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