## 1 Introduction  
The quality of meat, as perceived by consumers when eating, encompasses factors such as tenderness, color, and flavor [1; 2]. This sensory aspect plays a crucial role in the overall acceptability of meat [3]. While the tenderness of beef is one of the most crucial factors influencing its palatability [4; 5], consumer satisfaction with beef steaks tends to be more influenced by the perceptions of beef flavor and juiciness as tenderness increases [4]. Researchers [5] have reported that flavor liking makes a larger contribution than tenderness to Polish beef eating quality compared to approximately equal contributions reported for Australian consumers. Various factors contribute to meat flavor, including the breed of animals, feeding system, sex, conditions of slaughter and storage, aging process, pH, and meat composition [6]. The combined influence of meat origin and chosen cooking methodology has been reported to be a key factor affecting the perceived eating quality of meat products [7]. The flavor of the beef is formed by taste and aroma compounds in the cooked meat and their release from the meat during eating. Taste compounds comprise amino acids, sugars, ribonucleotides, acids, salts, and peptides present naturally in raw meat. Amino acids and peptides, along with reducing sugars, play key roles in flavor formation [8; 9] through the reaction of amino acids and peptides with reducing sugars to give Maillard reaction products such as carbonyls, sulfur, and nitrogen-containing compounds, which can further react with each other or interact with other reactive compounds to yield nitrogen- and sulfur-containing aroma compounds such as pyrazines,iophenes, and thiazoles [10]. The sulfur-containing amino acids such as cysteine and methionine are especially important substrates in reactions leading to the formation of key volatile compounds responsible for meaty flavor [11]. Both five-carbon and six-carbon sugars contribute to flavor development by forming volatile compounds through reactions with amino acids. For instance, glucose forms pyrazines with lysine, while ribose forms sulfur compounds with cysteine [12]. Peptides and oligopeptides formed during meat ripening also act as meat flavor enhancers [13; 14]. Thiamine, a vitamin naturally occurring in meat, undergoes thermal degradation, leading to the formation of volatile compounds with meaty, earth-like, burnt, and green flavor notes, influencing the overall flavor profile of meat products [15]. Additionally, fatty tissue undergoes transformations, yielding reactive substances like acids, alcohols, aldehydes, and ketones, enriching flavor complexity [16]. Lipids, particularly phospholipids, are crucial for imparting specific flavors to different meat species due to differences in fatty acid profiles [8; 17]. The thermal oxidation of lipids gives a wide range of aldehydes, ketones, and related aliphatic compounds. During the heat treatment, the lipids melt and are released from the meat. Some lipid-related volatile compounds are volatilized, contributing to the flavor of the cooked meat [18]. The presence of liquid fat also influences the release of flavor compounds during eating. The method, time, and temperature of cooking is, therefore, expected to influence flavor formation [19]. Some research has shown a direct relationship between cooking methods and the formation of specific volatile compounds which could influence consumer acceptance [20]. The conditions of meat cooking strongly determine the resulting transformations, i.e., modifications in the structure and composition of meat [21; 22]. Temperatures above 140 \({}^{\circ}\)C promote Maillard reactions, which are essential for the development of volatile compounds, related to roasted and meaty flavors [16]. However, higher cooking temperatures are also associated with increased lipid oxidation and the reduction of essential fatty acids compared to milder treatments [23].