Precise pH control and synergistic interaction of raw materials improve the quality of stewed beef: multi-omics analysis of tenderization mechanisms and flavor restructuring

Food Chemistry 2026

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Authors: Yan Shen, Zezhu Du, Jinya Dong, Yuanfeng Chen, Haihua Luo, Siyu Zhou, Cheng Gong, Shikuan Zhao, Zhiyu Li, Lihui Yu, Rong Geng, Xiaocui Du
+3 more Yunfei Ge, Chongye Fang, Ruijuan Yang
DOI: 10.1016/j.foodchem.2026.148186
Cited by: 1
References: 47

Fields of Study & Subjects

Meat and Animal Product Quality Fermentation and Sensory Analysis Biochemical Analysis and Sensing Techniques

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
507
Pages
148186–148186
Publication date
31 January 2026
Language
EN