# Effect of Processing on Volatile Organic Compounds Formation of Meat--Review
## 2 Genetic Parameters  
_Bred, Sex, Gender_  
Major factors altering meat's volatile profile are breed [22], sex, and rearing [23]. Moreover, factors such as diet [24], supplementation [25], castration, or age of the animal [26] can affect volatile substances content. Accordingly, the objective of many studies is to investigate the impact of these factors on meat VOCs. The main object of [22] was to evaluate the breed's impact on the quality of meat. Meat of goats (Alpine, Balkan, and Saanen) of the same age was analyzed. Determined parameters included chemical composition, composition of fatty acid (FA), and content of VOCs, among others. To analyze volatile compounds, the extraction procedure was conducted using gas chromatography-mass spectrometry (GCMS). GCMS-QP2010 Ultra with a SUPELCOWAX 10 Capillary GC column was used. A carrier gas was helium (flow rate of 1 mL/min). The injection temperature was 200 \({}^{\circ}\)C. The group of identified compounds were aldehydes, with hexanal being predominant among volatiles. The next identified groups were ketones, of which 2-butanone and 2,3-butanedione commonly occurred. No phenols and only low quantities of aromatic hydrocarbons and organic acids were present in the meat. The results showed that Balkan goat meat contained less VOCs than meat of other breeds. The fact that the content of aldehyde is determined by fatty acid and protein presence in meat indicated the impact of genotype and breed on the VOCs in meat. Besides that, ketones content correlates with the animals' diet, which led us to conclude that diet also influences the volatile profile. Among the different factors affecting meat flavor, one of the most important is the animal's diet, which is the main source of VOCs [27; 28]. [PERSON] et al. [25] research analyzed the impact of probiotics on lambs' meat quality including VOCs. Research was conducted with Sunit lambs. During the experiment, the animals were fed with control diet (CON) and 10 g probiotics/d supplemented diet (PRO). Detection of volatile compounds was conducted using the electronic nose device PEN. First, 3. 5 g of sample was placed in a vial and then incubated. The data were collected for 120 s (gas flow rate of 400 mL/min). GCMS was used for further evaluation of the volatile flavor compounds. The solid-phase microextraction (SPME) technique was used for extraction of volatile compounds. Fiber was exposed to each sample and, after absorption, was inserted into the injection port at 250 \({}^{\circ}\)C for 3 min for the GC analysis. The carrier gas used was helium, at a flow rate of 1 mL/min. VOCs were identified by comparison with the library standard database and located based on relative odor activity value (ROAV). VOCs with ROAV > 1 were located as the key flavor compound, whereas those with ROAV 0.1 to 1.0 were considered as a flavor modifiers. In the two groups, 31 VOCs were observed. Seven of them were affected by probiotics supplementation. The meat samples of the supplemented group were characterized by lower overall odor intensity compared with the CON group. The results indicated higher abundances of sulfur and nitrogen oxides in the CON samples, whereas higher contents of long-acyclic alkane were identified in PRO lambs' meat. It was claimed that addition of probiotic in an antioxidative capacity affects the volatile profile, which improves the lamb meat flavor. The effect of diet on VOCs was studied by researchers [24]. The work focused on the differences between quality of light meat of goat reared with natural milk (NM) and with applied milk replacers (MR). The main ingredients of milk replacers were whey and skimmed milk. The meat of eight breeds reared on three farms was analyzed. GCMS was used to identify the VOCs in the cooked samples. First, 1 g of cooked and minced meat was weighted into a 5 mL headspace vial. The SPME technique was used for VOCs extraction. The SPME fiber was subjected to exposure to a vial headspace in a warm water bath with agitation.