Abstract
Meat is a reservoir of compounds that can contribute to the development of a wide range of complex flavors during heat treatment. Flavor of meat is one of the most important attributes of meat quality that is judged after purchase and can encourage continuous purchase if it's desirable to consumers. The Maillard reaction is the main process of creating the flavor compounds of cooked meat. Various processes such as heat treatment, the aging process, irradiation, pulsed electric field and high pressure can affect the meat flavor by interfering with the concentration of precursor flavor compounds or increasing lipid oxidation. Common flavor analysis techniques for meat analysis are simultaneous distillation extraction (SPME), dynamic headspace extraction (DHE) and simultaneous distillation extraction (SDE) and each of them has their own advantages and disadvantages that will be discussed in the current chapter.