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

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.