Recent Advances in Meat Flavor Research: Matrix Changes, Formation Mechanisms and Regulation Strategies
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 20 November 2026 | Viewed by 33
Special Issue Editors
Interests: meat science
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The flavor quality of meat products is a decisive factor in consumer acceptance, which is closely associated with the dynamic changes in meat matrix components (proteins, lipids, carbohydrates, etc.) during processing and storage. In recent years, with the rapid development of modern food processing technologies and continuous innovation in analytical techniques, research on meat flavor has evolved from identifying individual volatile compounds to systematically exploring matrix component dynamics, flavor formation mechanisms, and regulation strategies. Studies on Maillard reactions, lipid and protein oxidation, and meat matrix–flavor interaction mechanisms have laid a theoretical foundation for precise flavor regulation. Furthermore, emerging technologies such as multi-omics, AI-assisted analysis, and computational modeling have significantly advanced the depth and efficiency of meat flavor research. Processing technique innovations offer novel approaches to address flavor defects in traditional meat products and develop new and healthy meat alternatives. Considering these advances, this Special Issue focuses on the meat matrix–flavor relationship and its regulatory mechanisms, aiming to compile the latest findings in fundamental research and technological innovation. We seek to provide theoretical insights and technical support for improving meat flavor quality.
In this Special Issue, submissions of original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:
- Changes in meat matrix components under different processing or storage conditions and their impact on flavor formation;
- Interaction mechanisms between the meat matrix and flavor compounds, and strategies for flavor release regulation;
- The application of novel technologies and tools in screening and predicting meat matrix and flavor markers;
- The influence of processing innovations on meat product flavor and optimization of process parameters.
Prof. Dr. Bing Zhao
Dr. Feiran Xu
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- meat matrix
- flavor regulation
- meat matrix–flavor interaction
- novel technology
- sensory quality
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