ReviewFood science of animal resources2025
Effective Strategies for Understanding Meat Flavor: A Review.
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 16 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
16 citing papers in PubMed.
- Decoding Sulfur-Containing Aroma Compounds in Foods: From Key Odorant Mapping to Structure-Odor Mechanisms and Flavor Design.Foods (Basel, Switzerland) · 2026Review
- Machine learning-based prediction and quality control of meat and meat products: applications for intelligent quality management in the meat industry.Food science of animal resources · 2026Review
- Bacterial-Fungal Co-Occurrence in the Porcine Gut Microbiome Is Associated with Distinctive Meat Flavor Profiles in Indigenous Congjiang Xiang Pigs.Veterinary sciences · 2026Article
- Mechanisms Associated with Quality Deterioration for Vacuum-Packaged Pork Jerky During Accelerated High-Temperature and High-Humidity Storage.Foods (Basel, Switzerland) · 2026Article
- Impact ofBiology · 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
- Effects of Artemisia argyi powder on growth performance, meat quality, meat flavor and intestinal health of ducks.Poultry science · 2026Article
- Metabolite-based genome-wide association analysis reveals genetic loci and candidate genes affecting breast muscle metabolites in Sansui ducks.Poultry science · 2026Article
- Applications and Prospects of Metabolomics and Lipidomics Technologies in the Study of Livestock and Poultry Meat and Egg Quality.Foods (Basel, Switzerland) · 2026Review
- Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods.Food science & nutrition · 2026Review
- Improving Meat Quality and Lipid Metabolism of Finishing Pigs by Replacing Dietary Soybean Meal with Enzyme-Bacteria Co-Fermented Rapeseed Meal.Foods (Basel, Switzerland) · 2026Article
- Enhanced Muscle Flavor in Male Chinese Mitten Crab (Animals : an open access journal from MDPI · 2025Article
- Dry-Aged Beef: A Global Review of Meat Quality Traits, Microbiome Dynamics, Safety, and Sustainable Strategies.Journal of food science · 2025Review
- Production Systems and Feeding Strategies in the Aromatic Fingerprinting of Animal-Derived Foods: Invited Review.Foods (Basel, Switzerland) · 2025Review
- Gut Microbial Signatures of Broiler Lines Divergently Selected for Inosine Monophosphate and Intramuscular Fat Content.Animals : an open access journal from MDPI · 2025Article
- Effects of Rumen-Protected Methionine on Meat Quality, Fatty Acid Composition, Volatile Flavor Compounds and Transcriptomics ofFoods (Basel, Switzerland) · 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
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This review provides an effective strategy for understanding meat flavor. Understanding the taste of meat is essential for improving meat quality, and the taste should be analyzed based on complex chemical research to identify various factors that impact the composition, formation, and development of meat. To address flavor chemistry in meat, the discussion focuses on the major compounds responsible for the characteristic flavors of different meats, such as lipids, proteins, and Maillard reaction products. Meat flavor is largely based on heat-induced chemical reactions that convert flavor precursors, such as sugars, proteins, and lipids, into volatile compounds. The flavor of meat is influenced by animal species, sex, age, feed, and processing, and in this respect, flavor is one of the representative quality indicators of meat. Research on meat flavor uses omics technology to study the molecular mechanisms that affect meat quality, including flavor, tenderness, and fat composition. Therefore, this review provides a comprehensive understanding of the complex processes governing meat flavor and provides avenues for further research and industrial applications to advance the meat industry.
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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.