ReviewFood science of animal resources2025
Techniques and Emerging Trends in Flavor and Taste Development in Meat.
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 8 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
8 citing papers in PubMed.
- Ageing of Goat Meat: Physicochemical Aspects, Sensory Changes and Quality Improvement Strategies.Foods (Basel, Switzerland) · 2026Review
- A review of ultrasonic pasteurization in milk and milk-based beverages using different ultrasound systems and thermal conditions: from mechanistic insights to regulatory challenges.Food science of animal resources · 2026Review
- GC-MS Analysis of Volatile Differences in Rice and Qingke Noodles Formulated with Functional Root Plant Flours.Molecules (Basel, Switzerland) · 2026Article
- Effects of Different Processing Methods on the Quality and Flavor Characteristics of Shiqi Pigeon (Molecules (Basel, Switzerland) · 2026Article
- Impact of Dietary Shrimp Waste on Physical Properties, Chemical Composition, Amino Acid Profile, and Antioxidant Levels of Breast Meat.Veterinary sciences · 2025Article
- Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook.Comprehensive reviews in food science and food safety · 2025Review
- Effect of Phenolic Compounds and Terpenes on the Flavour and Functionality of Plant-Based Foods.Nutrients · 2025Review
- Production Systems and Feeding Strategies in the Aromatic Fingerprinting of Animal-Derived Foods: Invited Review.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Flavor and taste are critical factors influencing consumer attraction for meat, shaping preferences and commercial demand. This review examines conventional and novel approaches to flavor and taste creation in the meat business, highlighting ways that improve sensory profiles and meet consumer demands. Conventional methods, such as aging and marination, are analyzed in conjunction with new technologies, including enzymatic treatment, fermentation, genetic treatments to alter texture and enhance umami. This study also emphasizes innovative methods to improve flavor of plant-based meat products, designed to meet the increasing demand for healthier, sustainable, and customizable meat products. The paper examines various methodologies and trends, offering a thorough grasp of flavor creation in the meat sector and highlighting the potential of creative approaches to transform meat flavor and taste profiles in response to evolving consumer and industry demands.
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What OpenQuestion holds
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.