Flavour, one of the most important factors affecting consumers’ meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several pre- and post-slaughter factors, including breed, diet, post-mortem ageing, and method of cooking. Moreover, chicken meat is prone to the development of off-flavours through lipid oxidation, which reduce the quality of the chicken meat. The aim of this review is to discuss the main factors affecting cooked chicken meat flavour which helps producers and consumers to produce the most flavoured and consistent product possible. Cooked chicken meat flavour is thermally derived via the Maillard reaction, the degradation of lipids, and interaction between these two reactions. Factors affecting the flavour of cooked chicken meat were identified as breed/strain of the chicken, diet of the bird, presence of free amino acids and nucleotides, irradiation, high pressure treatment, cooking, antioxidants, pH, and ageing.

In a double-blind randomized study, the incidence and severity of postoperative nausea and vomiting was investigated with a new formulation of etomidate (Etomidate-®Lipuro, B. Braun Melsungen AG, Germany) compared with propofol for induction of a balanced anaesthesia with isoflurane/fentanyl in air.

The incidence and intensity of nausea was examined by use of a visual analogue scale (VAS; 0–100 mm) at 1, 2, between 6 and 8, and 24 h postoperatively. One-hundred-and-sixty-four patients undergoing orthopedic procedures were studied. For etomidate vs. propofol, 14.6% vs. 14.2% male and 26.8% vs. 27.5% female patients were nauseated during the first two postoperative hours. The median rating for nausea remained below 5 mm at any time in both groups, i.e. the intensity of nausea was very low. The incidence of vomiting was higher in women receiving etomidate (26.8% vs. 10%).

We conclude that etomidate does not increase nausea during the early postoperative period.