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Research Progress on the Formation Mechanism of Beef Flavor during Processing
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Lu GUO1, Shengsheng LI1, 2, *, Jibing MA2, Yan ZHANG2
Science and Technology of Food Industry | 2026, 47(18) : 52 - 64
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Science and Technology of Food Industry | 2026, 47(18): 52-64
• Guest Editor Column—Frontiers and Applications of Food Flavor Perception‌ (Guest Editors: LIU Yuan, SUN Jinyuan, KOU Xingran, CHENG Huan; Industry Advisor: CHEN Li) •
Research Progress on the Formation Mechanism of Beef Flavor during Processing
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Lu GUO1, Shengsheng LI1, 2, *, Jibing MA2, Yan ZHANG2
Affiliations
  • 1College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China
  • 2Qinghai Provincial Yak Engineering and Technology Research Center, Xining 810016, China
Published: 2026-09-15 doi: 10.13386/j.issn1002-0306.2025100199
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Beef flavor is crucial for consumer acceptance and food quality. Scholars at home and abroad have conducted research on the formation of beef flavor from multiple perspectives including inherent flavor differences in beef, flavor changes during post-slaughter storage, and the effects of different processing methods on beef flavor. Based on this, this paper systematically summarizes the sources and formation pathways of beef flavor compounds, and elaborates on the flavor changes in beef during processing from the perspectives of flavor differences in raw beef, the impacts of processing methods and parameters on flavor formation, and the regulation of flavor formation pathways. Thus, it comprehensively outlines the mechanisms underlying beef flavor formation, aiming to provide a theoretical basis and technical guidance for the precise regulation of beef flavor during processing.

beef  /  flavor  /  formation pathways  /  regulation  /  mechanism
郭露, 李升升, 马纪兵, 张艳. 加工过程中牛肉风味形成机制研究进展. 食品工业科技, 2026 , 47 (18) : 52 -64 . DOI: 10.13386/j.issn1002-0306.2025100199
Lu GUO, Shengsheng LI, Jibing MA, Yan ZHANG. Research Progress on the Formation Mechanism of Beef Flavor during Processing[J]. Science and Technology of Food Industry, 2026 , 47 (18) : 52 -64 . DOI: 10.13386/j.issn1002-0306.2025100199
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Year 2026 volume 47 Issue 18
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doi: 10.13386/j.issn1002-0306.2025100199
  • Receive Date：2025-10-22
  • Online Date：2026-10-24
  • Published：2026-09-15
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  • Received：2025-10-22
Affiliations
    1College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China
    2Qinghai Provincial Yak Engineering and Technology Research Center, Xining 810016, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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