Figures (4)  Tables (3)

    • Figure 1. 

      The process of searching, analyzing, and selecting references from the databases for the review.

    • Figure 2. 

      Food safety of meat and meat products that impact individual and community health.

    • Figure 3. 

      The health effects of volatile compounds released from meat and meat products.

    • Figure 4. 

      Food safety of meat and meat products based on the composition of volatile compounds that are safe for consumers.

    • No Title Meat or meat products Nutritional compound Impact of food safety on community health Ref
      1 Nutritional benefits from fatty acids in organic and grass-fed beef Beef Fatty acids Fatty acids contained in beef are beneficial to human health, especially essential omega-3 fatty acids, alpha-linolenic acid. [26]
      2 Contribution of village chickens in sustainable and healthy food systems for children along a rural–urban gradient: a systematic review Chicken meat Protein and low fat Consuming chicken is a key source of essential nutrition for health. [27]
      3 A review of goat meat composition, quality, and health benefits Goat meat Protein, fats, cholesterol, and iron Goat farming makes a significant contribution to the global food industry with a positive impact on the production of healthy meat. [28]
      4 Fish nutritional value as an approach to children's nutrition Fish Essential amino acids and polyunsaturated fatty acids Nutrients found in fish can significantly influence children's health worldwide. [29]
      5 Quality test of current catfish nuggets in improving children's health Catfish nuggets High in protein quality Catfish nuggets can improve children's health
      (p < 0.05).      		 [30]
      6 Sausages: nutrition, safety, processing, and quality improvement Sausage Protein Sausages provide protein nutrition for general health. [31]
      7 Food safety and nutritional risks of fried sausage and chicken: consumption, risk attitudes, and malnutrition among school children Fried sausage and chicken Fiber, fat, protein, and carbohydrate Public health initiatives through healthier sausage consumption have a positive impact on children's health at school. [32]
      8 The role of red meat in the diet: nutrition and health benefits Red meat Protein with all eight essential amino acids Red meat is a rich source of high-quality protein and essential nutrients, which are essential for maintaining optimal health. [33]

      Table 1. 

      List of meat and meat products that have an impact on community health.

    • Meat type Volatile compound(s) Origin/formation Aroma/flavor contribution Quality significance
      Goat (E)-2-octenal Lipid oxidation Savory taste Positive flavor enhancer; indicator of meat quality
      Goat 1-Octen-3-one Lipid oxidation Mushroom-like aroma Contributes to characteristic goat flavor
      Goat 1-Octen-3-ol Lipid oxidation Mushroom-like aroma Contributes to characteristic goat flavor
      Goat 2-Pentylfuran Lipid oxidation Vegetable aroma Enhances the overall flavor profile
      Beef, lamb, chicken Various volatile compounds Lipid oxidation, nonoxidative thermal degradation of lipids, and dodecanoic acid Species-dependent aroma and flavor Differences in volatile profiles distinguish meat types and quality
      Beef Benzaldehyde Derived from linolenic acid oxidation Unpleasant/off flavor Indicator of reduced sensory quality
      Lamb Aldehydes, alcohols, ketones, phenols, and other volatile compounds Primarily lipid oxidation Characteristic lamb aroma Responsible for the distinctive flavor of lamb
      Beef (Longissimus dorsi) 2-Methylbutanal Lipid oxidation Unpleasant aroma Marker of beef quality deterioration
      Beef (Longissimus dorsi) 3-Methylbutanal Lipid oxidation Unpleasant aroma Marker of beef quality deterioration
      Beef (Longissimus dorsi) Nonanal Lipid oxidation Unpleasant aroma Marker of beef quality deterioration
      Meat (general) (E)-2-octenal, 1-octen-3-one,
      1-octen-3-ol, 2-pentylfuran      		 Lipid oxidation Savory, mushroom-like, and vegetable notes Major volatile compounds acting as flavor enhancers in meat

      Table 2. 

      Flavor-enhancing volatile compounds in meat.

    • No. Title Food products Volatile and precursor
      compounds in food products      		 Impact on Health Ref
      1 Effect of aging on volatile compounds in cooked beef Beef 2-Formylfuran, pyrazine,
      2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-acetylthiazole, and 2-formyl-3-methylthiophene      		 Enhancing aroma and amino acids as a source of protein [75]
      2 Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains Chicken Polyunsaturated fatty acids (PUFAs) Meet the body's protein requirements [75]
      3 The use of concentrates rich in orange by-products in goat feed and its effects on physicochemical, textural, fatty acids, volatile compounds, and sensory characteristics of the meat of suckling kids Goat PUFAs Performing cellular activities in the body [76]
      4 Analysis of the changes in volatile compound and fatty acid profiles of fish oil in chemical refining process Fish Hexanal, nonanal, undecanal, 2-nonanone, and 2-undecanone Main compounds responsible for health benefits [77]
      5 Understanding the implications of current health trends on the aroma of wet and dry cured meat products Sausage Lipid and thiamine Fat reduction reduces cardiovascular disease [78]
      6 Effect of processing on volatile organic compounds formation of meat—review Meat Volatile organic compounds A positive impact on health [79]
      7 Occurrence of volatile and non-volatile N-nitrosamines in processed meat products and the role of heat treatment Meat N-nitrosamines Reduces the risk of cholesterol and cancer [80]

      Table 3. 

      Volatile compounds in food products that impact health.