{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,18]],"date-time":"2025-11-18T13:15:03Z","timestamp":1763471703530,"version":"3.45.0"},"reference-count":35,"publisher":"MDPI AG","issue":"22","license":[{"start":{"date-parts":[[2025,11,17]],"date-time":"2025-11-17T00:00:00Z","timestamp":1763337600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32372463","32122069","32202217"],"award-info":[{"award-number":["32372463","32122069","32202217"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Beijing Life Science Academy","award":["2023600CA0080"],"award-info":[{"award-number":["2023600CA0080"]}]},{"name":"Beijing Outstanding Young Scientist Program","award":["BJJWZYJH01201910011025"],"award-info":[{"award-number":["BJJWZYJH01201910011025"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The processing technique critically determines the quality of prepackaged braised meat products. This study aimed to evaluate the effects of an innovative processing method against traditional methods on the product\u2019s shelf-life and quality attributes. Results: no significant difference in shelf-life was observed between the experimental and control groups. However, the innovative method significantly improved product quality. The experimental group exhibited a redder and bluer color, significantly higher hardness (2\u20134 times, p &lt; 0.01) and chewiness, alongside better moisture retention and meat yield. Sensory evaluation confirmed an overall preference for the experimental group (p &lt; 0.05). Flavor profile analysis revealed a greater number and more stable retention of key flavor compounds (alcohols, ketones, and ethers) in the experimental group. The innovative processing method optimizes traditional techniques by significantly enhancing the physicochemical, textural, sensory, and flavor properties of prepackaged braised meat, without compromising shelf-life, providing a novel strategy for producing high-quality products.<\/jats:p>","DOI":"10.3390\/foods14223937","type":"journal-article","created":{"date-parts":[[2025,11,18]],"date-time":"2025-11-18T12:33:04Z","timestamp":1763469184000},"page":"3937","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Research on the Process and Quality of Prepacked Braised Meat Products"],"prefix":"10.3390","volume":"14","author":[{"given":"Mingxia","family":"Zhao","sequence":"first","affiliation":[{"name":"Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China"},{"name":"Beijing Life Science Academy, Beijing 102209, China"},{"name":"Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lili","family":"Zhang","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China"},{"name":"Beijing Life Science Academy, Beijing 102209, China"},{"name":"Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Li","family":"Liang","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China"},{"name":"Beijing Life Science Academy, Beijing 102209, China"},{"name":"Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shihao","family":"Sun","sequence":"additional","affiliation":[{"name":"Beijing Life Science Academy, Beijing 102209, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shuxing","family":"Chen","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Luohe 462300, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lishui","family":"Chen","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Luohe 462300, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3095-3083","authenticated-orcid":false,"given":"Yuyu","family":"Zhang","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China"},{"name":"Beijing Life Science Academy, Beijing 102209, China"},{"name":"Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,11,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/j.meatsci.2016.04.007","article-title":"Chinese Ethnic Meat Products: Continuity and Development","volume":"120","author":"Zeng","year":"2016","journal-title":"Meat Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"113081","DOI":"10.1016\/j.foodres.2023.113081","article-title":"Evolution of Lean Meat Tenderness Stimulated by Coordinated Variation of Water Status, Protein Structure and Tissue Histology during Cooking of Braised Pork","volume":"171","author":"Wang","year":"2023","journal-title":"Food Res. 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