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| Advances in Research and Analysis of Flavor Compounds in Meat Products |
| ZHOU Fangyi1,2, ZHANG Hong1, HUANG Feng1, HU Honghai1, ZHANG Xue1, LIU Qiannan1, ZHANG Chunjiang1,* |
| 1.Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science &Technology, Chinese Academy of Agricultural Science, Beijing 100193, China; 2.College of Quality and Technical Supervision, Hebei University, Baoding 071002, China |
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Abstract Analysis of the flavor compounds of meat products is important for evaluating meat quality, guiding meat production, and improving processing technology. In this paper, various extraction methods and analytical techniques for meat flavor and their applications are reviewed, and their advantages and disadvantages are pointed out aiming to provide references for future studies in this field.
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