Formation mechanism, detection methods and control strategies of warmed-over flavor in meat and meat products of livestock and poultry: A comprehensive review and future perspectives

Food Chemistry 2026

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Authors: Xiaoxuan Liu, Juan Yang, Min Qian, Guiying Huang, Dong Chi, Di Huang, Jingxin Li, Xiaofang Zeng, Weidong Bai, Hao Dong (246379)
DOI: 10.1016/j.foodchem.2026.149970
Cited by: 1
References: 107

Fields of Study & Subjects

Meat and Animal Product Quality Advanced Chemical Sensor Technologies Food Supply Chain Traceability

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
521
Pages
149970–149970
Publication date
5 June 2026
Language
EN