Advanced Understanding of Meat Matrix-Flavor Relationships
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (31 January 2026) | Viewed by 1019
Special Issue Editors
Interests: meat science
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 the identification of individual volatile compounds to systematic exploration of 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. Innovations in processing techniques offer novel approaches to addressing flavor defects in traditional meat products and developing new 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, 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 meat matrix and flavor compounds, and strategies for flavor release regulation;
- Application of novel technologies and tools in screening and predicting meat matrix and flavor markers;
- Influence of processing innovations on meat product flavor and optimization of process parameters.
We look forward to receiving your contributions.
Dr. Bing Zhao
Dr. Dandan Pu
Guest Editors
Manuscript Submission Information
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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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