Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review

Background

Livestock and poultry and their meat products (LPMP) are significant in providing human nutrients. However, the presence of off-flavors such as boar taint from pork, “mutton” odor from mutton, and so on poses challenges to consumer acceptability. Hence, exploring the sources of off-flavors and ways to reduce off-flavors is particularly vital for the increasing consumption of the market.

Scope and approach

This review discusses the causes and mechanisms of off-flavor formation, and the physical, chemical, and biological means of off-flavor removal in LPMP are systematically and comprehensively reviewed. Finally, it summarizes the current challenges and prospects of off-flavors control in LPMP.

Key findings and conclusions

Before slaughter, the off-flavors like boar taint, “grazing” flavor, etc. may be affected by species, sex, and feeding conditions. During the slaughtering, environment, and method may have an influence. Subsequently, handling methods at the stages of cooking and processing, packaging and storage can affect the development of specific off-flavors like “warm” and “rancid” flavors. These off-flavors are primarily attributed to lipid oxidation and degradation, protein oxidation and degradation, and microbial metabolism. Lastly, some novel removal techniques including electrolyzed water, ultrasound thawing, supercritical carbon dioxide, cold plasma, antioxidant active film, microbial fermentation, etc. which have shown good properties in slowing off-odors are summarized. The trend of composite methods, smart technologies, and blockchain is expected to show promising prospects in the future. These can provide certain ideas for the improvement of the quality and the industrial development of LPMP.