ABSTRACTConsiderable research has been done on model systems in which possible meat components have been heated. Many aroma components have been identified including carbonyls, pyrazines, thiols, thiazoles and other nitrogenous and sulfur‐containing compounds. Some of these have been identified in the aroma of meat products. Some of the effects of processing on several beef aroma components were assessed. The relationship of concentration of a number of compounds in the aroma and their threshold of detection are discussed, as well as the “GRAS” concentrations permitted. Patents covering the development of meat aroma products are rev