The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions by Lei Li, Carmela Belloch, Mónica Flores

Subjects: “…meat flavor…”
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Effects of Dietary Energy Density in a Fermented Total Mixed Ration Formulated with Different Ratios of Rice Straw and Cassava Pulp on 2- or 14-Day-Aged Meat Quality, Collagen, Fat... by Chanporn Chaosap, Achara Lukkananukool, Sineenart Polyorach, Kritapon Sommart, Panneepa Sivapirunthep, Rutcharin Limsupavanich

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Leveraging Understanding of Meat Flavor for Product Success by Rodrigo Tarté

Subjects: “…meat flavor…”
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Ruminant meat flavor influenced by different factors with special reference to fatty acids by Muhammad Sajid Arshad, Muhammad Sohaib, Rabia Shabir Ahmad, Muhamad Tahir Nadeem, Ali Imran, Muhammad Umair Arshad, Joong-Ho Kwon, Zaid Amjad

Subjects: “…Meat flavor…”
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Using Generalized Procrustes Analysis for Evaluation of Sensory Characteristic Data of Lamb Meat by Gazel Ser

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Identification of Key Genes Affecting Flavor Formation in Beijing-You Chicken Meat by Transcriptome and Metabolome Analyses by Kai Gai, Yu Ge, Dapeng Liu, He Zhang, Bailin Cong, Shihao Guo, Yizheng Liu, Kai Xing, Xiaolong Qi, Xiangguo Wang, Longfei Xiao, Cheng Long, Yong Guo, Xihui Sheng

Subjects: “…meat flavor…”
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Effects of Supplementing Growing–Finishing Crossbred Pigs with Glycerin, Vitamin C and Niacinamide on Carcass Characteristics and Meat Quality by Linglan Deng, Shaobin Hao, Wanjie Zou, Panting Wei, Wenchen Sun, Huadong Wu, Wei Lu, Yuyong He

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Screening and Enzymatic Properties of Lipase-producing Strains and Effects of Their Inoculation on Flavor Compounds of Fermented Sour Meat by JIANG Cuicui, SHANG Hao, ZHANG Sufang, LIANG Huipeng, JI Chaofan, CHEN Yingxi, LIN Xinping

Subjects: “…lipase; staphylococcus epidermidis; yarrowia lipolytica; enzymatic properties; sour meat; flavor…”
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Volatile compounds in the perirenal fat from calves finished on semiextensive or intensive systems with special emphasis on terpenoids by S. Soto, E. Serrano, M. J. Humada, A. Fernández-Diez, I. Caro, A. Castro, J. Mateo

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A genome-wide association study for the fatty acid composition of breast meat in an F2 crossbred chicken population by Eunjin Cho, Minjun Kim, Sunghyun Cho, Hee-Jin So, Ki-Teak Lee, Jihye Cha, Daehyeok Jin, Jun Heon Lee

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Metabolome‐Based Genome‐Wide Association Study of Duck Meat Leads to Novel Genetic and Biochemical Insights by Dapeng Liu, He Zhang, Youyou Yang, Tong Liu, Zhanbao Guo, Wenlei Fan, Zhen Wang, Xinting Yang, Bo Zhang, Hongfei Liu, Hehe Tang, Daxin Yu, Simeng Yu, Kai Gai, Qiming Mou, Junting Cao, Jian Hu, Jing Tang, Shuisheng Hou, Zhengkui Zhou

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Functional identification of PGM1 in the regulating development and depositing of inosine monophosphate specific for myoblasts by Wei Zhao, Zhengyun Cai, Chuanhao Wei, Xiaoping Ma, Baojun Yu, Xi Fu, Tong Zhang, Yaling Gu, Juan Zhang

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Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis by Jiqian Liu, Lijuan Han, Wenzheng Han, Linsheng Gui, Zhenzhen Yuan, Shengzhen Hou, Zhiyou Wang, Baochun Yang, Sayed Haidar Abbas Raza, Abdulaziz Faisal Saleh Alowais, Alaa Ahmed Alraddadi, Anwar Mohammed Alanazi

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Bibliometric Review on the Volatile Organic Compounds in Meat by Qianlin Ni, Nicolò Amalfitano, Franco Biasioli, Luigi Gallo, Franco Tagliapietra, Giovanni Bittante

Subjects: “…meat flavor…”
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Characteristics and potential biomarkers of flavor compounds in four Chinese indigenous chicken breeds by Xinwei Xiong, Jinge Ma, Qin He, Xiaolian Chen, Zhangfeng Wang, Longyun Li, Jiguo Xu, Jinfang Xie, Yousheng Rao

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Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat by Qianlin Ni, Iuliia Khomenko, Luigi Gallo, Franco Biasioli, Giovanni Bittante

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Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple resi... by Panpan Lu, Ruiting Guo, Chunlian Zou, Hang Chen, Dan Chen, Lu Yang, Huize Tan, Siqiao Wu, Yaxue Lv, Zhengzhong Xiao, Chunqi Gao

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Krill oil showed a good application potential as the dietary lipid source on the growth, physiology, nutritional quality, and flavor of the edible meat of the oriental river prawns... by Qianwen Sun, Qiaoqiao Mu, Ying Yan, Wenqiang Jiang, Yan Lin, Linjie Qian, Sufei Jiang, Yongfeng Zhao, Qunlan Zhou, Linghong Miao, Bo Liu, Xianping Ge

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Effects of dietary protein levels on production performance, meat quality and flavor of fattening pigs by Dong Wang, Guoshun Chen, Minjie Chai, Chengrui Shi, Yiwen Geng, Yuyan Che, Yancui Li, Shuaishuai Liu, Yancheng Gao, Haoxia Hou

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Aquafeed fermentation improves dietary nutritional quality and benefits feeding behavior, meat flavor, and intestinal microbiota of Chinese mitten crab (Eriocheir sinensis) by Weibo Jiang, Xiaoyan Jia, Ningjun Xie, Chuang Wen, Shuo Ma, Guangzhen Jiang, Xiangfei Li, Cheng Chi, Dingdong Zhang, Wenbin Liu

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