Evidence map›Paper›PMID 42306193›Full record

ReviewCurrent research in food science2026

Formation mechanism and regulation strategies of off-flavors in meat and meat products - An overall perspective.

Lijun Pan, Dexin Wang, Fang Li, Yun Liu, Huan Kan, Jiahua He, Changwei Cao

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Lijun PanCollege of Biological and Food Engineering, Southwest Forestry University, Kunming, 650224, China.
Dexin WangCollege of Biological and Food Engineering, Southwest Forestry University, Kunming, 650224, China.
Fang LiCollege of Biological and Food Engineering, Southwest Forestry University, Kunming, 650224, China.
Yun LiuCollege of Biological and Food Engineering, Southwest Forestry University, Kunming, 650224, China.
Huan KanCollege of Biological and Food Engineering, Southwest Forestry University, Kunming, 650224, China.
Jiahua HeDiqing Tibetan Autonomous Prefecture Plateau Biology Research Institute, Diqing, 674499, China.
Changwei CaoCollege of Biological and Food Engineering, Southwest Forestry University, Kunming, 650224, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Meat is an important part of the human diet, providing the body with abundant protein, fat, vitamins, and various minerals, and plays an irreplaceable role in ensuring the nutritional needs of the human body. However, the off-flavors limits the production and consumption of meat products. Systematically clarifying the key substances of off-flavors and their formation mechanisms is crucial for controlling this off-flavors and enhancing the production and consumption of meat products. Therefore, this paper summarizes the core flavor components responsible for the off-flavors, including aldehydes, ketones, sulfides, and amines, as well as the formation mechanisms of off-flavors such as bio-enrichment, protein oxidation and degradation, microbial action, and lipid oxidation. Furthermore, the research and application progress of off-flavors regulation technologies based on physical, chemical, biological, and composite strategies was analyzed, aiming to provide references for the production, processing, and quality improvement of meat products.

Indexed as

Animal breeding and rearingFormation mechanismMeat productsOff-flavors componentsQuality improvementRegulatory strategy

Identifiers

PMID42306193
PMCPMC13266231

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

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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.