Flavor Formation and Quality Maintenance in Meat Processing

Ying Wang; Yani Luo; Jinxuan Cao

doi:10.3390/foods12193678

Flavor Formation and Quality Maintenance in Meat Processing

Foods. 2023 Oct 7;12(19):3678. doi: 10.3390/foods12193678.

Authors

Ying Wang¹, Yani Luo¹, Jinxuan Cao¹

Affiliation

¹ School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Abstract

As an important source of nutrients, meat can supply protein, fat, vitamins and minerals, which are crucial in people's diet worldwide [...].

Publication types

Editorial

Grants and funding

This study was supported by the National Natural Science Foundation of China (No. 41927806, No. 32372248, No. 32201945), National Key R&D Program of China (No. 2022YFF1103105, 2022YFF1100502-5), R&D Program of Beijing Municipal Education Commission (No. KM202310011010), the Fundamental Research Funds for the Central Universities (No. lzujbky-2021-ct04), the fund of Cultivation Project of Double First-Class Disciplines of Food Science and Engineering, Beijing Technology & Business University (No. BTBUYXTD202202), and the Education Science and Technology Innovation Project of Gansu Province (grant no. 2021A-008).