{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,13]],"date-time":"2026-11-13T22:37:46Z","timestamp":1794609466316,"version":"4.9.1"},"reference-count":118,"publisher":"MDPI AG","issue":"20","license":[{"start":{"date-parts":[[2024,10,15]],"date-time":"2024-10-15T00:00:00Z","timestamp":1728950400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Natural Science Foundation of Ningxia Hui Autonomous Region","award":["2023BSB03063"],"award-info":[{"award-number":["2023BSB03063"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Myofibrillar proteins primarily consist of myosin, actin, myogenin, and actomyosin. These proteins form complex networks within muscle fibers and are crucial to the physical and chemical properties of meat. Additionally, myofibrillar proteins serve as significant substrates for the adsorption of volatile flavor compounds, including aldehydes, alcohols, ketones, and sulfur and nitrogen compounds, which contribute to the overall flavor profile of meat products. A series of chemical reactions occur during the processing, storage, and transportation of meat products. Oxidation is one of the most significant reactions. Oxidative modification can alter the physical and chemical properties of proteins, ultimately impacting the sensory quality of meat products, including flavor, taste, and color. In recent years, considerable attention has been focused on the effects of protein oxidation on meat quality and its regulation. This study investigates the impact of myofibrillar protein oxidation on the sensory attributes of meat products by analyzing the oxidation processes and the factors that initiate myofibrillar protein oxidation. Additionally, it explores the control of myofibrillar protein oxidation and its implications on the sensory properties of meat products, providing theoretical insights relevant to meat processing methods and quality control procedures.<\/jats:p>","DOI":"10.3390\/foods13203268","type":"journal-article","created":{"date-parts":[[2024,10,21]],"date-time":"2024-10-21T04:45:35Z","timestamp":1729485935000},"page":"3268","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":58,"title":["Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products"],"prefix":"10.3390","volume":"13","author":[{"given":"Lingping","family":"Zhang","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dongsong","family":"Yang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China"},{"name":"Department of Health and Wellness Service Industry, Guangzhou Light Industry Technician College, Guangzhou 510220, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruiming","family":"Luo","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8475-4464","authenticated-orcid":false,"given":"Yulong","family":"Luo","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanru","family":"Hou","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,10,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"144","DOI":"10.1016\/j.meatsci.2018.09.008","article-title":"Effect of oxidized lipids stored under different temperatures on muscle protein oxidation in Sichuan-style sausages during ripening","volume":"147","author":"Li","year":"2019","journal-title":"Meat Sci."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Joyner, P.M. 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