Meat products are an integral part of people's daily diets, but high-temperature roasting and drying processes can produce advanced glycation end products (AGEs) and heterocyclic amines (HAs), the excessive accumulation of which is detrimental to human health. The synergistic effects of six plant polyphenols (epicatechin, curcumin, resveratrol, rosmarinic acid, hesperetin and kaempferol) in combination with three physical fields (ultrasound, electrostatic field, and pulsating vacuum tumbling) on the AGEs and HAs formation in roast steak, as well as their impact on meat quality, were investigated. It was found that plant polyphenols-physical fields inhibited the AGEs and HAs formation more effectively than plant polyphenols alone. In particular, the epicatechin-ultrasound (EC-US) treatment overall inhibited the AGEs and HAs formation up to 69.8 %, while maintaining optimal water-holding capacity. Besides, this combined marination method had the least impact on the color and browning of the roast steak and produced the most volatile flavor compounds types (24 in total). Although levels of certain volatile compounds (alcohols, aldehydes, furans, and pyrazines) decreased, the EC-US treatment introduced unique flavor contributors such as estragole and trans-cinnamaldehyde, enhancing he overall sensory experience. Sensory evaluation results further confirmed that the plant polyphenols-physical fields treatment enhanced the tenderness and juiciness of roast steak. The correlation analysis between consumer palatability scores and volatile compounds indicated a strong association between consumer acceptance and the presence of characteristic volatile components. These results provide new perspectives and strategies for the development of healthier and safer meat processing technologies.

The growing demand for salt- and fat-reduced meat products has intensified the challenge of preserving mouthfulness, continuity, and aftertaste. Kokumi peptides are promising sensory modulators, but receptor-level activity does not necessarily translate into sensory effects in meat products. This review examines kokumi peptides from a translational perspective and distinguishes kokumi-active peptides identified in receptor assays or simplified systems from kokumi-effective peptides and peptide-rich preparations that produce measurable effects in meat-relevant matrices. It integrates evidence on structural features, calcium-sensing receptor (CaSR)-centered mechanisms, matrix effects, processing, oral release, and sensory validation. Current evidence supports CaSR activation for selected peptides, whereas matrix association, processing stability, and the surrounding taste-aroma background may influence product-level outcomes but remain insufficiently characterized. Distinct from reviews that address kokumi substances across broad food categories or emphasize peptide generation, this review organizes the evidence around the transition from molecular activity to product-level sensory performance in meat matrices.

Frozen pre-cooked dishes have gained popularity for their convenience, but retaining original flavour during the reheating remains a key research focus. This study evaluated the effects of microwave (MW), electromagnetic (EM), open flame (OF), water boiling (WB) reheating methods and a control (CK) on frozen pre-cooked braised beef quality and flavour profiles. MW-reheated samples exhibited the optimal overall performance, with significantly higher sensory scores than other groups (P < 0.05) and superior colour. Texture analysis revealed that EM induced excessive cross-linking of myofibrillar proteins, resulting in highest hardness and chewiness; while MW maintained moderate texture aligning with consumer preferences. For taste-related non-volatile compounds, reheating reduced total nucleotides and umami amino acids overall, whereas MW induced a more desirable taste balance by increasing Ala and decreasing Lys. Electronic nose (W1W sensor, sensitive to terpenes/ sulfur-containing compounds) combined with GC-MS confirmed that MW maximally promoted the terpenes and other volatile flavour compounds enrichment, while other methods caused varying degrees of flavour loss. Correlation analysis of key compounds revealed that 1-(1H-pyrrol-2-yl)-ethanone showed a highly significant negative correlation with all sensory dimensions (P < 0.01), potentially serving as a thermal-sensitive marker; 2-methylphenyl octadecyl ester oxalic acid exhibited a significant positive correlation with sensory acceptance, and its high abundance in MW-reheated samples was a critical compounds for their superior flavour. These results provide a theoretical basis for optimizing frozen braised beef reheating to improve eating quality and meet consumer demand for convenient dishes.

Microbial-metabolic axis drives meat quality deterioration and shelf-life changes along commercial supply chains. This study tracked pork quality and freshness from postmortem processing to retail sale by integrating untargeted metabolomic and metagenomic analyses. Over the first 1700 min postmortem, pork showed a decline in pH and increases in L*, a* and b* values, cooking loss, shear force, total volatile basic nitrogen and total viable counts. At the point of sale, the meat remained in rigor mortis and retained acceptable freshness. Metabolic profiles remained dynamic after warehousing and were further modified by ambient exposure during transport and retail sale. Results revealed that differential metabolites were predominantly enriched in purine metabolism, nucleotide metabolism, lysosome pathway, as well as alanine, aspartate and glutamate metabolism. Likewise, several genera potentially associated with spoilage or contamination-associated bacteria were influenced by commercial condition along the supply chain, with increased abundance of Acinetobacter, Bacillus, Listeria, Psychrobacter, Salmonella andEnterobacter during transport and retail sale, while Listeria, Salmonella andEnterobacter may originate from environmental or processing-associated sources. These findings identify stage-specific metabolic and microbial signatures shaped by commercial handling, such as temperature, relative humidity and provide insights for improving pork quality and safety management during the early postmortem period.

Aroma characteristics of regional roast duck vary with processing: Nanjing roast ducks are marinated with table salt and monosodium glutamate, whereas Beijing roast duck is not. The aroma profiles and major odorants in skin and muscle of both were clarified by sensomics approach. E-nose findings initially revealed that odor intensity of muscle was higher than that of skin in both regional ducks. Subsequently, volatiles were identified by GC-IMS, GC-MS, and GC-O. Actual aroma contributions of twenty-eight quantified aroma-active compounds (FD ≥ 3 and OAV > 1) were clarified. Due to inadequate aroma reconstitution effect of odorants in lipid-rich skin, only the relationships between aroma attributes and major odorants in muscles were visualized through molecular odor wheels. Among these, 2-n-butyl furan, 2-ethyl-3,5-dimethylpyrazine, decanal and (E,E)-2,4-nonadienal significantly (p < 0.001) affected Nanjing roast duck muscles' caramel, roasty, meaty and fatty notes, respectively. Nonanal, 1-octen-3-ol, hexanal, (E)-2-decenal and (E,E)-2,4-nonadienal were the most important contributors to Beijing roast duck muscles.

Regional mutton soups are widely consumed in China, yet the chemical basis underlying their flavor differences remains unclear. In this study, four representative regional commercial mutton soups (Baerhu, Guoshi, Jianyang, and Shanxian) were investigated through integrated aroma, taste, and sensory analyses. Distinct flavor characteristics were observed among the samples. Guoshi exhibited the most differentiated aroma profile, characterized by higher levels of spice-derived volatiles, including β-myrcene, cuminaldehyde, linalool, and D-limonene. In contrast, lipid oxidation-derived aldehydes and alcohol constituted the common aroma of all soups. Umami and saltiness were identified as the dominant taste attributes. Jianyang showed the highest equivalent umami concentration and achieved the highest sensory score. Overall, lipid oxidation-derived compounds formed the common aroma basis of the four mutton soups, whereas spice-derived volatiles and taste-active compounds contributed to regional flavor differentiation. These findings provide insights into the chemical basis of regional flavor variation and support flavor optimization and product development.

With the rapid advancement of artificial intelligence (AI) technology, its applications in food science have become increasingly widespread—particularly in the preservation of meat products—where it demonstrates substantial potential. This study systematically reviews the key applications of AI in meat product preservation, encompassing quality assessment, cold chain monitoring, shelf-life prediction, the development of microbial prediction models, intelligent packaging optimization, and consumer behavior analysis. AI-enabled preservation strategies are effective in maintaining meat product quality. Notably, machine learning (ML) algorithms offer distinct advantages in the real-time monitoring of critical quality indicators and the prediction of shelf life under diverse preservation conditions, thereby providing robust support for producers’ decision-making processes. Furthermore, this study explores in depth the application prospects and development trends of AI in meat product preservation, with the aim of offering novel insights to facilitate the development of more efficient and intelligent meat preservation processes. By integrating AI technology, the meat preservation sector is expected to undergo an intelligent transformation—shifting from a traditional experience-driven paradigm to a data-driven one—thereby elevating the overall development level of the industry.

The development of attractive flavor in roasted meat is accompanied by the formation of potentially harmful compounds such as AGEs and HAs. This study determined the effect of different types (epicatechin, rosmarinic acid, resveratrol, hesperidin, kaempferol, and curcumin) and concentrations (0.1 %, 0.2 %, 0.4 %) of plant polyphenols on AGEs and HAs in roast steak and explored the potential regulatory mechanisms of plant polyphenols on the key free amino acids, fatty acids, flavor compounds, AGEs and HAs. Polyphenol marination significantly inhibited AGEs and HAs (P < 0.05) and modified the flavor profile. A two-way ANOVA revealed a highly significant interaction between polyphenol type and concentration (P < 0.001). Notably, 0.4 % epicatechin was identified as the most effective treatment. Chemometric analysis identified eight key free amino acids and five key fatty acids as core precursors. The O2PLS model revealed that polyphenols achieve their dual benefit of simultaneously inhibiting harmful Maillard reaction products and enhancing flavor by strategically regulating a shared network of key precursors at the intersection of the Maillard reaction and lipid oxidation. This targeted intervention is achieved through a synergistic mechanism whereby polyphenols act as direct antioxidants, deplete key free amino acid and fatty acid precursors, and trap reactive carbonyl intermediates. The dominant mechanism depends on the chemical structure of the polyphenols themselves. Our findings decipher the structure- and dose-dependent mechanisms by which polyphenols co-regulate safety and flavor, thereby providing a rational strategy for the development of healthier roasted meat products without compromising sensory quality.

Volatile sulfur compounds (VSCs) have a direct influence on sensory profiles owing to their unique aroma properties and low odor thresholds. The review systematically outlines the principal formation pathways of structurally diverse VSCs, their characteristic odor descriptors, the positive and negative correlations between VSCs and sensory attributes, as well as a comprehensive overview of strategies for improving aroma profiles in cooked meat. Analytical findings reveal that various VSCs are simultaneously produced through the Strecker degradation, lipid oxidation, and the Maillard reaction. Accumulated evidences suggest that thiophenes, thiazoles, and thiols having both a heterocyclic ring structure and sulfhydryl functional group contribute to desirable meaty, fatty, and roasted odor, while short-chain alkyl sulfides are frequently associated with off-flavors such as sulfurous or rancid odors. Emerging evidence suggests that precursor-directed modulation under appropriate acidity conditions, by reducing undesirable alkyl sulfides through consuming precursors (methanethiol), represents the most effective strategy for enhancing meaty odor in cooked meat compared to alternative approaches. Accurate comprehension of odor effects caused by VSCs is a significant theoretical foundation for the advancement of the meat business. Sulfur-containing heterocyclic compounds among VSCs contribute to meaty aroma Odor descriptions are related with functional group reactivity and matrix effects Macromolecular interactions may affect the aroma profiles of cooked meat Reduce alkyl sulfides by consuming MeSH to improve the meaty aroma

Flavor quality is an important determinant of consumer acceptance for meat dishes, yet it is often reduced during the industrial processing and reheating of prepared meat containing products. To address this, this study systematically investigated how pre-cooking temperature affects reheated beef flavor profiles, integrating metabolomics to identify key potential precursors. Results demonstrated that pre-cooking to a core temperature of 70 °C maximized the retention of key volatile compounds upon reheating. To explain this, a 'biphasic precursor consumption-adsorption-release' mechanism is proposed, where moderate heat promotes flavor generation while inhibiting excessive volatilization and degradation. This study provides a molecular-level understanding of flavor evolution during thermal processing and offers a theoretical basis for optimizing temperature control in industrial ready-to-eat meat products, thereby enhancing quality and consumer satisfaction.

In this study, electronic nose, electronic tongue and solid-phase microextraction coupled with gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS) were used to investigate the volatile flavor characteristics and the changing pattern of meat balls braised with brown sauce in prepared dishes during processing. A total of 13 volatile compounds were detected by combining the results of the OAVs and GC-O analyses using both methods. The detected volatile compounds were benzaldehyde, nonanal, (E)-2-octenal, citral, 6-methyl-5-hepten-2-one, 1-octen-3-ol, eucalyptol, linalool, ethyl acetate, eugenol, d-limonene, anethole, and estragole. Among them, 6-methyl-5-hepten-2-one showed importance in both GC-O and OAVs analyses and was the only significant volatile compounds in the processing of meat balls braised with brown sauce. The differences between the samples mainly stemmed from the different processing stages. Nonetheless, samples S5 and S6, which had similar volatile compounds, indicated that the difference between freezing and packaging resulted in a decrease in the quality of meat balls braised with brown sauce. Hence, the study could offer a theoretical foundation and technological assistance for enhancing the quality and flavor of mass-produced braised pork ball products.

Flavor loss is a pain point during prepared dishes processing. As a key step during processing, the potential role of freezing in flavor regulation is less known. Hence, the aim of present study was to investigate how freezing affects flavor quality. In this work, simplify processing models of beef was established to describe the effects of different freezing methods-slow (SF), quick (QF), and liquid nitrogen (LNF) freezing-on the flavor retention of precooked beef. The results demonstrate that freezing rate exerts a significant in flavor loss, and high freezing rate (QF and LNF) can reduce key differential compounds (1-octen-3-ol, 2-pentylfuran, and nonanal) changing effectively. The correlation analysis further suggested that QF might strike a balance between forming smaller ice crystals and minimizing protein damage to the best flavor retention. These findings open new avenues of research to emphasizes the role of optimizing freezing processes in prepared dishes industrial production.

Congling Tibetan chicken is a geographical indication product of Chinese agricultural products. However, the effects of gender and monthly age on the chicken quality remain unclear. In this study, 4-month-old Congling Tibetan rooster (4CTR), 6-month-old Congling Tibetan rooster (6CTR) and 6-month-old Congling Tibetan hen (6CTH) were used to analyze the differences in their nutritional and lipid composition. Results indicated that 6CTH showed firmer meat with richer fatty acids and flavor compounds, while 6CTR exhibited deeper redness and higher minerals (Ca, Se, Zn). 4CTR had superior moisture and essential amino acids, but a simpler flavor. Additionally, rooster soup showed high triglycerides and diglycerides expression, while hen soup had low levels. 4CTR soup contained unique antioxidant phospholipids, while 6CTR and 6CTH soups were rich in digestible short-chain triglycerides. KEGG pathway analysis identified glycerolipid metabolism and ferroptosis as the key pathways.

Alzheimer's dementia (AD) and type 2 diabetes (T2D) are interrelated global public health problems, and the current epidemics of both AD and T2D are insulin resistance diseases. Thus, AD and T2D may share common risk factors such as an unhealthy diet, lifestyle, and obesity. Meat products is an important part of the diet of consumers worldwide. This systematic review and meta-analysis aims to assess and estimate the effect of meat products consumption on AD and T2D in humans. Web of Science, MEDLINE, PubMed, Cochrane Library, and Embase were searched from January 2012 to April 2024. 29 articles reported 32 cohort studies with 1785769 subjects, with 3546 AD cases and 91092 T2D cases that met the inclusion criteria and were included in our analysis. Consumption of various meat products increased the risk of T2D (hazard ratios (HR) = 1.19, 95% confidence intervals (CI): 1.13-1.26, P = 0.000; I2 = 88.5%), consumption of smoked, grilled/roasted and fried meat products was more likely to induce T2D (HR = 1.24, 95% CI: 1.18-1.30, P = 0.000; I2 = 76.1%), but was borderline significant for the risk of AD (HR = 1.11, 95% CI: 0.98-1.25, P = 0.094; I2 = 58.8%), with consumption of mainly livestock and poultry products increasing the risk (HR = 1.21, 95% CI: 1.03-1.42, P = 0.017; I2 = 66.8%). The association between meat products consumption and AD risk was influenced by meat type and sample size, while the risk of T2D was influenced by meat type, follow-up and sex. A daily intake of 27, 123 and 170 g of livestock products increased the risk of T2D by 10%, 51% and 70% respectively, whereas the risk of T2D was reduced when the intake of various meat products was less than 23 g/day.

Alzheimeru2019s dementia (AD) and type 2 diabetes (T2D) are interrelated global public health problems, and the current epidemics of both AD and T2D are insulin resistance diseases. Thus, AD and T2D may share common risk factors such as an unhealthy diet, lifestyle, and obesity. Meat products is an important part of the diet of consumers worldwide. This systematic review and meta-analysis aims to assess and estimate the effect of meat products consumption on AD and T2D in humans. Web of Science, MEDLINE, PubMed, Cochrane Library, and Embase were searched from January 2012 to April 2024. 29 articles reported 32 cohort studies with 1785769 subjects, with 3546 AD cases and 91092 T2D cases that met the inclusion criteria and were included in our analysis. Consumption of various meat products increased the risk of T2D (hazard ratios (HR) = 1.19, 95% confidence intervals (CI): 1.13u22121.26, P = 0.000; I2 = 88.5%), consumption of smoked, grilled/roasted and fried meat products was more likely to induce T2D (HR = 1.24, 95% CI: 1.18u22121.30, P = 0.000; I2 = 76.1%), but was borderline significant for the risk of AD (HR = 1.11, 95% CI: 0.98u22121.25, P = 0.094; I2 = 58.8%), with consumption of mainly livestock and poultry products increasing the risk (HR = 1.21, 95% CI: 1.03u22121.42, P = 0.017; I2 = 66.8%). The association between meat products consumption and AD risk was influenced by meat type and sample size, while the risk of T2D was influenced by meat type, follow-up and sex. A daily intake of 27, 123 and 170 g of livestock products increased the risk of T2D by 10%, 51% and 70% respectively, whereas the risk of T2D was reduced when the intake of various meat products was less than 23 g/day.

Self-heating food packaging is a representative example of porous materials. Its high efficiency allows aluminum- based flameless heaters to effectively warm food packaging in extremely cold climates without limitations, ensuring the availability of heated meals at any time of day. In current work, we investigated the optimization mechanism of incorporating polyethylene glycol (PEG) on the surface reaction efficiency of aluminum-based flameless rationed heaters (AFRHs) from a multiscale perspective. First, molecular dynamics (MD) simulations using the reactive force field (ReaxFF) were conducted to assess the impact of PEG addition on surface structural changes, mean square displacement, diffusion coefficients, and water molecule retention in tricalcium aluminate (C3A). Results show that PEG rapidly enters the pore channel with water, forming a "passivation layer" on the surface. This "passivation layer" replaces the surface water forces (Os-Hw, Ca-Ow) with the surface PEG forces. This phenomenon leads to a significant increase in the retention of water molecules at the ends and, with a diffusion coefficient close to that of capillary water (2.02 x 10-8 m2/s) through the pore channel. Afterward, Temperature measurements and microscopy supported these nanoscale findings, showing PEG notably influenced the reaction degree and exothermicity. Together, The multiscale analysis offers theoretical insights into PEG surface engineering, enabling sustainable AFRHs optimization and efficiency enhancement.

BACKGROUND:Collagen-triglyceride complexes in animal skin govern flavor retention during thermal processing, yet their molecular interactions with pyrazines remain unresolved. OBJECTIVES:This study aims to elucidate heat-induced collagen-triglyceride complex formation (25 °C, 47 °C, 64 °C, 75 °C, and 79 °C), identify pyrazine-binding residues, and assess implications for flavor retention strategies. METHODS:An in vitro collagen-triglyceride-pyrazine model was developed. Complex formation was validated via confocal laser scanning microscopy (CLSM), while heating-induced structural changes were analyzed through rheology, fluorescence spectroscopy, and XRD. Molecular docking quantified binding energies and dynamics. RESULTS:Heating stabilized the collagen-triglyceride complexes via hydrogen bonds, van der Waals forces, and covalent bonds (zeta potential: -12.75 to -5.53 mV), showing high affinity for 2-ethyl-5-methyl and 3-ethyl-2,5-dimethyl pyrazines. Molecular docking revealed GLU-A-12, HYP-B-7, and PHE-C-9 as key residues, destabilizing hydrogen networks but enhancing thermal stability. CONCLUSION:The integration of multi-scale analyses clarifies collagen-lipid-flavor interactions in flavor retention, providing valuable theoretical support for optimizing roasting technologies.

Changes in roast duck quality characteristics are crucial for producing regional high-quality products. Study revealed the influences of roasting processes on physicochemical properties and flavor profiles of Beijing and Nanjing roast duck in various positions (breast and leg) through COMSOL Multiphysics simulation and experimental evaluation. A 3D mathematical model of temperature distribution revealed that the direct heating impact of thermal radiation on temperatures of roast duck breasts and legs was greater than thermal conduction. Experimental temperatures supported the simulated findings. Besides, traditional oven roasting induced significant physicochemical changes, including moisture migration, browning, lipid precipitation, and high protein retention. Beijing roast duck had more moisture and protein in the leg and less lipid in the breast than Nanjing roast duck. Subsequently, forty-two identified aroma-active compounds, using sensomics approach and odor activity value concept, could effectively differentiate flavor properties of roast duck samples. Among them, aldehydes and pyrazines with high OAV values (> 1) were richer in Beijing roast duck breast and Nanjing roast duck leg, respectively, and were considered as key odorants for contributing to flavor properties. Correlation analysis between physicochemical indexes and 42 aroma-active compounds further highlighted that protein and moisture contents influenced formation of key odorants more significantly than lipid content during traditional thermal processing. Heat transmission induced lipid oxidation and synergistic effect of lipid and Maillard reaction resulted in various aroma profiles of roast duck in two regions. These flavor development mechanisms in traditional oven provide scientific basis for development of premium and regional roast duck.

Present study identified the peptides with ACE inhibitory activity from donkey meat hydrolysates. Donkey meat hydrolysates were prepared by enzymatic hydrolysis (pepsin and trypsin). Hydrolysates of different molecular weights (Mw) were analyzed for their activity and composition, and peptides were identified by Nano-LC–MS/MS. The identified peptides were screened by bioinformatics and molecular docking, and the potential ACE inhibitory peptides were selected for synthesis to verify their activity. The results showed that the percentage of peptides with a Mw of < 1000 Da was as high as 80.71

This study investigated co-formation of aroma compounds and advanced glycation end products (AGEs) in a glucose lysine model heated at 150 °C. Pyrazines were the dominant volatiles, with methylpyrazine reaching up to 104.84 μg/mL and peaking at 30-35 min. Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) peaked at 20 min (40.15 and 89.68 μmol/L) and then declined. Methylglyoxal (MGO) consistently exceeding GO in concentration. Correlation analysis showed significant positive associations (P < 0.01) between CML and several pyrazines, suggesting potential co-formation pathways. Carbon labeling showed that methylpyrazine was 93.95 % unlabeled at 5 min but later enriched in labeled species. Among AGEs, CEL exceeded CML, with CML dominated by singly labeled forms ([M + 1]+ 59.02-77.49 %) and CEL showing 23-41 % unlabeled and 12-52 % triply labeled at 5-25 min before shifting to higher labeling after 30 min. Controlling MGO provided a practical way to increase desirable flavor formation while reducing AGE levels.