Abstract：This article is aimed to review the latest progress in understanding the mechanism of meat quality changes with respect to meat flavor, physicochemical properties, protein, fat and harmful substances. The physical, chemical and biochemical changes in which these key determinants of meat quality may be involved are discussed. We present a detailed overview of the current research directions and the state of the art in this field. Finally, we conclude with some perspectives on future research directions. We hope that this review can provide the basis and support for further theoretical research and application.
张哲奇，臧明伍，张凯华，李 丹，陈文华，李笑曼. 国内外肉品品质变化机制机理研究进展[J]. 肉类研究, 2017, 31(2): 57-63.
ZHANG Zheqi, ZANG Mingwu, ZHANG Kaihua, LI Dan, CHENG Wenhua, LI Xiaoman. State of the Art in Worldwide Studies on Mechanism of Meat Quality Changes. Meat Research, 2017, 31(2): 57-63.
