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| State of the Art in Worldwide Studies on Mechanism of Meat Quality Changes |
| ZHANG Zheqi, ZANG Mingwu*, ZHANG Kaihua, LI Dan, CHENG Wenhua, LI Xiaoman |
| China Meat Science Research Center, Beijing Academy of Food Sciences, Beijing 100068, China |
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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.
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