Effect of Processing on Volatile Organic Compounds Formation of Meat—Review

Meat is a rich source of different volatile compounds. The final flavor meat products depends on the raw material and processing parameters. Changes that occur in include pyrolysis peptides amino acids, degradation sugar ribonucleotides, Maillard’s Strecker’s reactions, lipid oxidation, thiamine fats, as well microbial metabolism. A review compounds’ formation was carried out divided into non-thermal thermal processes. Modern advanced solutions such ultrasounds, pulsed electric field, cold plasma, ozone use, etc., were described. article also concerns important issue determining Volatile Organic Compounds (VOCs) markers generated during heat treatment.