It is well known that the standard of judging meat product quality is the perfect combination of color, aroma, taste and status. Hence, aroma and taste have important impact on meat processing. Meat product includes taste and aroma. Taste is a sense of feeling, basic taste includes sweet, bitter, salty and acid. Aroma is a kind of feeling. Relatively, the formation of meat flavor is more complex. Its formation mainly depends on proteolysis of meat and added condiments such as salt, sugar, sauce and oil. Meanwhile, there exists storage issue for meat product and raw meat. It only can endow flavor with meat in a series of reactions during thermal processing such as braising and boiling. Outcome of heated sugar: meat products sugar will generates pungent odor and caramel, baking flavor. Caramel flavor generated by maltol, vary maltol, 4-hydroxy-2 2,5 dehydrogenation furanone, 2 Cyclopentenone-hydroxy-3-hydroxy-3 and 4,5 dimethyl-5 H 2 furanone and so on.

Sugar and amino acid mixture generate various flavor compounds such as pyrazine, I oxazoline, thiophene and thiazole sulphur and some of Heterocyclic compounds caused by Maillard and Strecker. The formation of meat product flavor is related with raw meat category, content and processing technique, generally, if meat content is higher, the meat flavor will be stronger. Different processing methods (braizing, baking and sootiness) and temperatures form various substances so that generate various flavors. Though meat product can generate certain aroma during heating process, its aroma can not reach at customers’ satisfaction. Hence, in order to get the best flavor, we have to make adjustment on meat. Meat product flavoring includes two aspects: endowing product with aroma and enhancing aroma. Enhancing arom means to remove fish odor and digging original meat flavor; endowing aroma for product means to endow a special flavor to product; endowing aroma is external factor, enhancing aroma is internal factor. Flavoring should adjust these two aspects.

Some natural spicy materials can enhance aroma obviously, such as baizhi, cinnamon, and ginger, laurel, cloves, nutmeg, sweet flavor such as geraniol, fennel, and spicy flavor such as garlic, shallot, ginger, pepper and so forth. Some materials fit for enhancing flavor for meat such as spicy, essence, marrow grease, and flavor intensifier. Essence usually abstracted and adjusted by heat reaction, biological enzyme, crush technology, including powder, water, oil, grease and so on. Flavor includes chicken, pork, beef and duck. Features in good top note, short lasting time; marrow grease (meat grease) features in good high temperature endurance, long lasting time. Adjusting flavor for meat product can be separated into three steps:

(1) Removing fishy smell. If remove or cover fishy odor not completely, it will affect bad odor directly. Choose various category and quantities of spicy materials according to various breeds.

(2)Adjust top note, top note means the aroma is lure or not after cutting product. Consider using proper essence.

(3)Adjust mouth aroma and last aroma. We have to consider such factors as raw meat quality, content, processing technique, different seasons affection, different regions so that to choose proper adding methods to process good flavor.