| Animal species | Animal species have a unique flavor due to differences in protein and fat content. | Dinh et al. (2021); Park et al. (2024) |
| Animal sex | Differences in intracutaneous and subcutaneous fat between the sexes of animals may influence flavor-related compounds. | Jayasena et al. (2014); Khan et al. (2015); Lorenzo et al. (2013) |
| Animal age | Animal age affects intramuscular collagen solubility and fatty acid composition, affecting flavor. | Jaborek et al. (2020) |
| Animal feed | Animal feed affects flavor by changing the fatty acid composition and meat composition. | Wood et al. (2008) |
| Processing (curing, aging, cooking, and smoking) | Curing produces desirable flavors by chemical reactions of proteins and fats with salt and nitrite. | Martin, (2001); Ramarathnam and Rubin (1994) |
| Aging enhances the flavor of meat by increasing the amount of flavor compounds via enzymatic action or by increasing the amount of volatile compounds derived from fatty acid degradation. | Dou et al. (2022); Liu et al. (2024a) |
| Cooking enhances the flavor of meat by impacting the amount of free amino acids, carnosine, pyrazine, and hexanol. Cooking also induces the oxidation of lipids contained in meat to form flavor. | Khan et al. (2015); Lorenzen et al. (2005); Zhu et al. (2019) |
| Smoking affects the satisfactory flavor of meat owing to the influence of phenols, alcohols, methyl ketones, and esters. | Guo et al. (2021); Van Ba et al. (2012) |