Abstract: The development of the processing technology of meat flavoring was presented briefly. The combination of thermalprocessing and blending of flavors will still be the main trend in processing of meat flavoring. It is noticeable that the oxidationproducts of fat, which possess a characteristic meat aroma, should be introduced into the starting materials of thermal processing,and the spices used in the blending of flavors should be oleoresin extracted with supercritical carbon dioxide fluid. The directionof development of the basic meat flavor compounds was suggested.

Key words: meat flavor, meat flavor compounds, Maillard reaction