人们普遍认为,肉类食物常常会对我们产生特殊的吸引力,这不仅涉及个人偏好,而且涉及多种生物化学基础和演化意义。经常食用的禽畜肉品的营养成分,除水分外有蛋白质、脂肪、维生素、矿物质、碳水化合物等,主要为蛋白质和脂肪。此外,肉类在储存和加热烹调过程中,会发生一系列生成风味物质的生物化学反应。味觉方面,整个口腔里至少分布着5种不同的感受器,其 It is generally accepted that meat foods often have a special appeal for us, not only in terms of personal preferences, but also in many biochemical and evolutionary implications. Often eaten poultry meat nutritional content, in addition to water, protein, fat, vitamins, minerals, carbohydrates, etc., mainly protein and fat. In addition, meat undergoes a series of biochemical reactions that generate flavor substances during storage and cooking. In terms of taste, there are at least 5 different receptors distributed throughout the mouth