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| Meat Flavor Enhancement: A Comprehensive Review of Formation Mechanism, Key Influencing Factors, and Regulatory Strategies |
| WU Jie, LI Xinxin, JI Yebiao, LI Hao, YAO Zekai, WANG Ying, XIN Haiyun, LI Baohong, CHENG Leiyan, MENG Fanming |
| 1. Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, State Key Laboratory of Swine and Poultry Breeding Industry, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; 2. National Engineering Research Center for Swine Breeding Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China; 3. Guangdong Pig Breeding Genetic Improvement Engineering Technology Research Center, Longfa Pig Breeding Co. Ltd., Qingyuan 513057, China; 4. Guangzhou Customs Technology Center, Guangzhou 510623, China |
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Abstract This paper provides a systematic review of the mechanism by which fat influences the flavor of meat and the regulatory pathways involved. During meat cooking, lipid oxidation and its interaction with the Maillard reaction produce a range of volatile organic compounds, which are key contributors to meat flavor. This article outlines the factors that affect meat flavor, including fatty acid composition, processing methods, and storage conditions. It also introduces the various techniques for detecting meat flavor, such as mass spectrometry, lipidomics, and electronic nose. Finally, the review summarizes the strategies for improving meat flavor, aiming to provide theoretical support for enhancing meat quality.
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Lü Xinmeng, GAO Jingyao, ZHOU Zhi, SHI Liu, QIAO Yu, WU Wenjin, LUO Hongyu, HUANG Yun, PENG Tiaofeng, XIONG Guangquan, WANG Lan. Effect of the Degree of Myosin Oxidation on the Production of Advanced Glycation End Products in Channel Catfish[J]. Meat Research, 2025, 39(8): 1-9. |
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2025, Vol. 39 
