Plant-based meat analogues (PBMA) are promising foods to address the global imbalance
between the supply and demand for meat products caused by the increasing environmental …

Meat flavor is composed of a complex mixture of volatile compounds developed as a result
of heat driven multi-directional reactions. Typical reactions include Maillard reaction, lipid …

Cultured meat is introduced as a valuable traditional meat equivalent. However, before
marketable end products are available, several hurdles need to be overcome. Among …

Food protein-derived peptides serve as food ingredients that can influence flavor and
bioactivity of foods. The Maillard reaction plays a crucial role in food processing and storage …

At the base of the food pyramid is vegetables, which should be consumed most often of all
food products, especially in raw and unprocessed form. Vegetables and mushrooms are rich …

Chicken is renowned as the most affordable meat option, prized by consumers worldwide for
its unique flavor, and universally recognized for its essential savory flavor. Current research …

Simple Summary Over the years, the poultry industry has evolved from selling mainly whole
birds to mostly cut-up portions or further processed products. Additionally, changes in …

Chicken meat flavor has deteriorated with the increase of meat production. With the aim to
identify the main aroma compounds in chicken meat, 972 Chinese local chickens are used …

Flavor is one of the most significant characteristics of beef palatability and it can eventually
affect the consumer's acceptance of a beef product and purchasing habits. Variation in beef …

In this research, effect of the thermal treatment on the flavor generation from Maillard
reaction of xylose and chicken peptide was studied. In summary, high temperature (> 100° …