ReviewFood science of animal resources2024
Umami Characteristics and Taste Improvement Mechanism of Meat.
Review in Food science of animal resources, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
19 citing papers in PubMed.
- Comparative characterization of meat quality and volatile compounds in raw meat from Magang geese (Food chemistry: X · 2026Article
- Bioactive Peptides from Animal By-Products: Production, Functional Evidence and Food Applications.Foods (Basel, Switzerland) · 2026Review
- Identification and characterization of umami peptides from enzymatic hydrolysates of cod skin based on sensory evaluation and molecular simulations.Food chemistry: X · 2026Article
- Efficient Gene Expression System in Medaka Embryos Enables Functional Characterization of nt5c1a Paralogs Involved in Inosine Monophosphate Metabolism.Genesis (New York, N.Y. : 2000) · 2026Article
- Comparative Analysis of Meat Quality and Flavor-Forming Volatile Compounds in Longissimus Dorsi from Different Beef Breeds.Veterinary sciences · 2026Article
- Valorization of Food By-Products into a Zero-Waste Broth: Effects of Yeast Extract on Composition and Sensory Properties.Molecules (Basel, Switzerland) · 2026Article
- Effects of marine-derived Enterococcus durans YQ-6 on growth performance, intestinal health and microbial community of Leizhou black ducks.Poultry science · 2026Article
- Quality evaluation, authentication, and redundancy analysis of wild and farmed silver carp based on amino acid profiles.NPJ science of food · 2026Article
- Glycine Drives IMP Production in Hybrid Bream (Megalobrama Amblycephala ♀ × Culter Alburnus ♂) Via Concerted Action: Activating glycyl-tRNA Synthetase and Fueling the Pentose Phosphate Pathway.Marine biotechnology (New York, N.Y.) · 2026Article
- Analysis of novel umami peptides in Dengchuan beef and their taste mechanism: Integrated peptidomics, machine learning and molecular simulation studies.Current research in food science · 2026Article
- Taste properties and mechanism of umami peptides from bay scallop (Current research in food science · 2026Article
- Characterization of Plant-Based Sausage Quality Using Shiitake Mushroom Mycelia and Soybean and Wheat Proteins.Food science of animal resources · 2025Article
- Microbial Proteins: A Green Approach Towards Zero Hunger.Foods (Basel, Switzerland) · 2025Review
- Flavor profiling and optimization of large yellow croaker (Food chemistry: X · 2025Article
- Flavor and Well-Being: A Comprehensive Review of Food Choices, Nutrition, and Health Interactions.Food science & nutrition · 2025Review
- Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based Patty.Food science of animal resources · 2025Article
- Techniques and Emerging Trends in Flavor and Taste Development in Meat.Food science of animal resources · 2025Review
- The expression of genes in different sites of gut tract regulates the meat quality of semitendinosus muscle in sheep and goats.Frontiers in veterinary science · 2025Article
- Amino Acid Content in the Muscles of the Red Deer (Animals : an open access journal from MDPI · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Taste is one of the five senses that detect vital information about what we are eating. Comprehending taste is crucial for enhancing the flavor of foodstuffs and high-protein foods like meat. Umami has global recognition as the fifth elementary taste, alongside sweetness, sourness, saltiness, and bitterness. Umami compounds are known to enhance the sensation of recognized flavors such as salty, sweet, bitter, and others. This could end up in greater food consumption by consumption by consumers. With the rising global population, meat consumption is rising and is projected to double by 2025. It is crucial to comprehend the umami mechanism of meat and meat products, identify novel compounds, and employ laboratory methodologies to gather varied information. This knowledge will aid in the development of new consumer products. Although very limited information is available on umami taste and compounds in meat through research data. This article discusses recent advancements in umami compounds in other foodstuff as well as meat to aid in designing future research and meat product development. Moreover, another objective of this review is to learn present techniques in foodstuffs to enhance umami taste and utilize that knowledge in meat products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.