ReviewFrontiers in nutrition2022
Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review.
Review in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 40 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
40 citing papers in PubMed.
- Breed-Driven Textural, Structural, and Mechanical Differentiation of Longissimus thoracis Muscle in Bos indicus and Bos taurus Cattle Across Raw and Cooked States.Journal of texture studies · 2026Article
- Decoding the structure-flavor interplay ofFood chemistry: X · 2026Article
- Rapeseed Oil-Based Collagen-Agar Emulsion Gel as an Alternative Fat Raw Material in Model Liver Pâté-Type Meat Systems.Foods (Basel, Switzerland) · 2026Article
- Effect of Hot-Air Drying Temperature on the Physicochemical, Functional, Compositional, and Structural Properties of Catfish (Foods (Basel, Switzerland) · 2026Article
- Evaluation and Selection of Thermal Processing Conditions for Safety, Flavor Retention, and Shelf-Life Extension of Fermented Pickled Mustard Greens.Molecules (Basel, Switzerland) · 2026Article
- Application of high hydrostatic pressure on the microbial and physicochemical characteristics of pork.Food science of animal resources · 2026Article
- Synergistic effects of microwave pretreatment and sous-vide cooking on flavor modulation and taste precursor dynamics in chicken breast.Food chemistry: X · 2026Article
- Multidimensional mechanism of pulsed electric field synergized L-arginine upon goose meat tenderization: Based on molecular dynamics simulation and protein interaction network.Food chemistry: X · 2026Article
- Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods.Food science & nutrition · 2026Review
- Flavoromic profiling of dynamic changes in aroma-active compounds and physicochemical characteristics of Chinese spicy sausage during thermal processing by boiling and steaming.Food chemistry: X · 2026Article
- Heat stress in livestock under tropical climates: impacts and mitigation strategies.Tropical animal health and production · 2026Review
- Combination of GC-IMS and Nano-LC/HRMS Reveals the Mechanism of Superheated Steam Glycosylation Modification in Improving Oyster Peptide Flavor.Foods (Basel, Switzerland) · 2026Article
- Spice exosome-like nanovesicles for multi-target mitigation of thermal processing hazards: superior efficacy of isothiocyanate-enrichedCurrent research in food science · 2026Article
- Effects of ultrasound-assisted freezing and high-voltage electric field thawing on quality of precooked duck meat.Frontiers in nutrition · 2026Article
- Comparative effects of deep-frying and non-fat reheating on characteristic volatile organic compounds and quality of crispy fried pork.Food chemistry: X · 2026Article
- Deciphering the impact of air frying vs. oven roasting on crayfish (Food chemistry: X · 2026Article
- A Comprehensive Review of Technological Advances in Meat Safety, Quality, and Sustainability for Public Health.Foods (Basel, Switzerland) · 2025Review
- Research on an Intelligent Grading Method for Beef Freshness in Complex Backgrounds Based on the DEVA-ConvNeXt Model.Foods (Basel, Switzerland) · 2025Article
- Rapeseed Protein Isolate as a Sustainable Alternative to Soy Protein: A Case Study on Chicken Pâtés.Foods (Basel, Switzerland) · 2025Article
- Effect of Various Types of Heat Processing on the Content and Retention of Fat-Soluble Vitamins and Cholesterol in Goose Breast Meat.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Meat processing represents an inevitable part of meat and meat products preparation for human consumption. Both thermal and non-thermal processing techniques, both commercial and domestic, are able to induce chemical and muscle's proteins modification which can have implication on oxidative and sensory meat characteristics. Consumers' necessity for minimally processed foods has paved a successful way to unprecedented exploration into various novel non-thermal food processing techniques. Processing of meat can have serious implications on its nutritional profile and digestibility of meat proteins in the digestive system. A plethora of food processing techniques can potentially induce alterations in the protein structure, palatability, bioavailability and digestibility
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