This article mainly discuss the changes of meat flavor during maturation after slaughter, expatiating the contribution of muscle glycogen, protein, fat and nucleotide.

• 摘要介绍宰后肉在成熟过程中风味的变化，分别阐述肌糖原、蛋白质、脂类、核苷酸等几类化合物对肉风味的贡献。