In early postmortem, ATP is also rapidly consumed, which causes temporal accumulation of inosine 5'-monophosphate (IMP), one of the major components of umami flavor . These biochemical changes lead to tenderness and flavor development during postmortem aging, consequently affecting palatability and consumer satisfaction . Some of these compounds, such as AAs, FAs, lipids, and carbonyl compounds, are precursors of aroma compounds developed through the Maillard reaction and oxidation, particularly during the heating process .