Flavor Formation and Quality Maintenance in Meat Processing

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: 10 August 2024 | Viewed by 1756

Special Issue Editor

School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
Interests: meat processing; byproducts; animal protein; flavor

Special Issue Information

Dear Colleagues,

The flavor and quality are crucial in meat processing as they directly impact consumer satisfaction, product development, and overall food industrial growth. Meat flavor is conventionally produced by thermal processing, which usually results in decreased meat quality and the inadequate release of flavor. Recently, alternative technologies such as microwave heating, pulsed electric field, ultrasound and high-pressure processing, are emerging to achieve rich flavor and high quality. Meat quality is considered as a complex and multivariate property of meat, which is influenced by multiple interacting factors (including production conditions, packaging, and storage). Various technologies have contributed to quality maintenance, including modified atmosphere packaging, vacuum packaging, and active packaging, etc., which can extend the shelf life and prevent deterioration of flavor in meat products by regulating oxygen levels, moisture, and microbial growth. The advantages, limitations, and some perspectives on the future trends of these techniques have been studied.

Dr. Ying Wang
Guest Editor

Manuscript Submission Information

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Keywords

  • meat processing
  • flavor
  • quality maintenance
  • flavor formation
  • production
  • packaging
  • storage

Published Papers (2 papers)

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Editorial

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3 pages, 172 KiB  
Editorial
Flavor Formation and Quality Maintenance in Meat Processing
by Ying Wang, Yani Luo and Jinxuan Cao
Foods 2023, 12(19), 3678; https://doi.org/10.3390/foods12193678 - 7 Oct 2023
Viewed by 955
Abstract
As an important source of nutrients, meat can supply protein, fat, vitamins and minerals, which are crucial in people’s diet worldwide [...] Full article
(This article belongs to the Special Issue Flavor Formation and Quality Maintenance in Meat Processing)

Research

Jump to: Editorial

17 pages, 6830 KiB  
Article
Quantitative Proteomics Reveals the Relationship between Protein Changes and Volatile Flavor Formation in Hunan Bacon during Low-Temperature Smoking
by Huiyu Zou, Chuangye Deng, Junnian Li, Aihua Lou, Yan Liu, Jie Luo, Qingwu Shen and Wei Quan
Foods 2024, 13(9), 1360; https://doi.org/10.3390/foods13091360 - 28 Apr 2024
Viewed by 559
Abstract
This study aimed to investigate the changes in proteins and volatile flavor compounds that occur in bacon during low-temperature smoking (LTS) and identify potential correlations between these changes. To achieve this, a combination of gas chromatography-mass spectrometry and proteomics was employed. A total [...] Read more.
This study aimed to investigate the changes in proteins and volatile flavor compounds that occur in bacon during low-temperature smoking (LTS) and identify potential correlations between these changes. To achieve this, a combination of gas chromatography-mass spectrometry and proteomics was employed. A total of 42 volatile flavor compounds were identified in the bacon samples, and, during LTS, 11 key volatile flavor compounds with variable importance were found at a projection value of >1, including 2′,4′-dihydroxyacetophenone, 4-methyl-2H-furan-5-one, Nonanal, etc. In total, 2017 proteins were quantified at different stages of LTS; correlation coefficients and KEGG analyses identified 27 down-regulated flavor-related proteins. Of these, seven were involved in the tricarboxylic acid (TCA) cycle, metabolic pathways, or amino acid metabolism, and they may be associated with the process of flavor formation. Furthermore, correlation coefficient analysis indicated that certain chemical parameters, such as the contents of free amino acids, carbonyl compounds, and TCA cycle components, were closely and positively correlated with the formation of key volatile flavor compounds. Combined with bioinformatic analysis, the results of this study provide insights into the proteins present in bacon at various stages of LTS. This study demonstrates the changes in proteins and the formation of volatile flavor compounds in bacon during LTS, along with their potential correlations, providing a theoretical basis for the development of green processing methods for Hunan bacon. Full article
(This article belongs to the Special Issue Flavor Formation and Quality Maintenance in Meat Processing)
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