ReviewFood science of animal resources2025
Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor.
Review in Food science of animal resources, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 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
10 citing papers in PubMed.
- DomesticatedInternational journal of molecular sciences · 2026Article
- Comparative Analysis of Volatile Compounds, Amino Acids, Fatty Acids, and Lipidomic Profiles in Thigh Muscles of Commercial Arbor Acres (AA) Broilers and Indigenous Chengkou and Langshan Chickens.Foods (Basel, Switzerland) · 2026Article
- Metabolomics analysis reveals how feed intake-regulated nutritional compensation strategies promote flavor precursor accumulation and aroma formation in sheep meat.Food chemistry: X · 2026Article
- Strategy for balancing quality and moderate sodium reduction in beef patties through Maillard reaction modulation by banana peel extract.Food chemistry: X · 2026Article
- Integrative Adipogenic Engineering of Cultured Fat for Cell Based Meat.Comprehensive reviews in food science and food safety · 2026Review
- Flavor improvement of enzymatic oyster juice by sequential heating through the accumulation of free amino acids and volatile flavor compounds.Frontiers in nutrition · 2026Article
- Formation mechanism and regulation strategies of off-flavors in meat and meat products - An overall perspective.Current research in food science · 2026Review
- Dry-Aged Beef: A Global Review of Meat Quality Traits, Microbiome Dynamics, Safety, and Sustainable Strategies.Journal of food science · 2025Review
- Gut Microbial Signatures of Broiler Lines Divergently Selected for Inosine Monophosphate and Intramuscular Fat Content.Animals : an open access journal from MDPI · 2025Article
- Single-Nucleus RNA Sequencing Reveals Muscle-Region-Specific Differences in Fibro-Adipogenic Progenitors Driving Intramuscular Fat Accumulation.Metabolites · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Simulating meat flavor via Maillard reaction model systems that contain a mixture of amino acids and reducing sugars is an effective approach to understanding the reaction mechanism of the flavor precursors. Notably, animal resources such as fish, beef, chicken, pork hydrolysates, and fats are excellent precursors in promoting favorable meaty and roasted flavors and umami tastes of Maillard reaction products. The experimental conditions and related factors of the model systems for sensory enhancements, debittering, and off-flavor reduction with meat and by-products are summarized in this review. The review also highlights the flavor precursors in the animal resources and their participation in the Maillard reaction. This review provides a basis for a better understanding of the model systems, especially those prepared with animal resources.
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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.