| [1] |
Haraldstad K, Wahl A, Andenæs R, Andersen JR, Andersen MH, et al. 2019. A systematic review of quality of life research in medicine and health sciences. |
| [2] |
Alagawany M, Attia YA, Farag MR, Elnesr SS, Nagadi SA, et al. 2021. The strategy of boosting the immune system under the COVID-19 pandemic. |
| [3] |
Pogorzelska-Nowicka E, Atanasov AG, Horbańczuk J, Wierzbicka A. 2018. Bioactive compounds in functional meat products. |
| [4] |
Godfray HCJ, Aveyard P, Garnett T, Hall JW, Key TJ, et al. 2018. Meat consumption, health, and the environment. |
| [5] |
Wood JD. 2017. Meat composition and nutritional value. In Lawrie's Meat Science. 8th Edition. Amsterdam: Elsevier. pp. 635−659 doi: 10.1016/b978-0-08-100694-8.00020-0 |
| [6] |
Stadnik J. 2024. Nutritional value of meat and meat products and their role in human health. |
| [7] |
Bohrer BM. 2017. Review: nutrient density and nutritional value of meat products and non-meat foods high in protein. |
| [8] |
Sulieman AME, Abu Zeid IM. 2023. Manufacturing procedures for controlling harmful microorganisms in halal chicken meat products. In Halal and Kosher Food. Cham: Springer International Publishing. pp. 329−343 doi: 10.1007/978-3-031-41459-6_25 |
| [9] |
Ng PC, Ahmad Ruslan NAS, Chin LX, Ahmad M, Abu Hanifah S, et al. 2022. Recent advances in halal food authentication: challenges and strategies. |
| [10] |
Maritha V, Harlina PW, Musfiroh I, Muchtaridi M, Rafi M, et al. 2023. Lipidomics analysis for halal authentication of Triceps brachii, Longissimus dorsi, and Biceps femoris meats: profiling the lipid composition. |
| [11] |
Bleicher J, Ebner EE, Bak KH. 2022. Formation and analysis of volatile and odor compounds in meat—a review. |
| [12] |
Gómez I, Janardhanan R, Ibañez FC, Beriain MJ. 2020. The effects of processing and preservation technologies on meat quality: sensory and nutritional aspects. |
| [13] |
Domínguez R, Purriños L, Pérez-Santaescolástica C, Pateiro M, Barba FJ, et al. 2019. Characterization of volatile compounds of dry-cured meat products using HS-SPME-GC/MS technique. |
| [14] |
Kalalian C, Roth E, El Dib G, Singh HJ, Rao PK, et al. 2020. Product investigation of the gas phase ozonolysis of 1-penten-3-ol, cis-2-penten-1-ol and trans-3-hexen-1-ol. |
| [15] |
Xiong C, Li Q, Li S, Chen C, Chen Z, et al. 2017. In vitro antimicrobial activities and mechanism of 1-octen-3-ol against food-related bacteria and pathogenic fungi. |
| [16] |
Ayseli MT, İpek Ayseli Y. 2016. Flavors of the future: health benefits of flavor precursors and volatile compounds in plant foods. |
| [17] |
Alcaraz KI, Wiedt TL, Daniels EC, Yabroff KR, Guerra CE, et al. 2020. Understanding and addressing social determinants to advance cancer health equity in the United States: a blueprint for practice, research, and policy. |
| [18] |
Mozaffarian D. 2016. Dietary and policy priorities for cardiovascular disease, diabetes, and obesity: a comprehensive review. |
| [19] |
Singh P, Kesharwani RK, Keservani RK. 2017. Protein, carbohydrates, and fats. In Sustained Energy for Enhanced Human Functions and Activity. Amsterdam: Elsevier. pp. 103−115 doi: 10.1016/b978-0-12-805413-0.00006-5 |
| [20] |
Ditlevsen K, Sandøe P, Lassen J. 2019. Healthy food is nutritious, but organic food is healthy because it is pure: the negotiation of healthy food choices by Danish consumers of organic food. |
| [21] |
Das AK, Nanda PK, Das A, Biswas S. 2019. Hazards and safety issues of meat and meat products. In Food Safety and Human Health. Amsterdam: Elsevier. pp. 145−168 doi: 10.1016/b978-0-12-816333-7.00006-0 |
| [22] |
Ahmed I, Lin H, Zou L, Li Z, Brody AL, et al. 2018. An overview of smart packaging technologies for monitoring safety and quality of meat and meat products. |
| [23] |
Maritha V, Nisa NIF, Setiawan MA, Rahmawati D, Sandy VY, et al. 2025. Halal authentication of meat products via UHPLC-HRMS lipidomics and chemoinformatics. |
| [24] |
Garcia SN, Osburn BI, Jay-Russell MT. 2020. One health for food safety, food security, and sustainable food production. |
| [25] |
Ponnampalam EN, Priyashantha H, Vidanarachchi JK, Kiani A, Holman BWB. 2024. Effects of nutritional factors on fat content, fatty acid composition, and sensorial properties of meat and milk from domesticated ruminants: an overview. |
| [26] |
Davis H, Magistrali A, Butler G, Stergiadis S. 2022. Nutritional benefits from fatty acids in organic and grass-fed beef. |
| [27] |
Mseleku C, Chimonyo M, Slotow R, Mhlongo LC, Ngidi MSC. 2023. Contribution of village chickens in sustainable and healthy food systems for children along a rural–urban gradient: a systematic review. |
| [28] |
Marinică L, Nadolu D, Anghel AH, Dordescu OC, Pascal C. 2024. A review of goat meat composition, quality and health benefits. Animal & Food Sciences Journal 82:2821−6644 |
| [29] |
Maulu S, Nawanzi K, Abdel-Tawwab M, Khalil HS. 2021. Fish nutritional value as an approach to children's nutrition. |
| [30] |
Widayani S, Darmi T, Agustina T, Astuti RM, Elvita D, et al. 2022. Quality test of current catfish nuggets in improving children's health. |
| [31] |
Carballo J. 2021. Sausages: nutrition, safety, processing and quality improvement. |
| [32] |
Anyimah-Ackah E. 2025. Food safety and nutritional risks of fried sausage and chicken: consumption, risk attitudes, and malnutrition among school children. |
| [33] |
Wyness L. 2016. The role of red meat in the diet: nutrition and health benefits. |
| [34] |
Alfaifi BM, Al-Ghamdi S, Othman MB, Hobani AI, Suliman GM. 2023. Advanced red meat cooking technologies and their effect on engineering and quality properties: a review. |
| [35] |
Badri A, Boudreau-Trudel B, Souissi AS. 2018. Occupational health and safety in the industry 4.0 era: a cause for major concern? |
| [36] |
Cianconi P, Betrò S, Janiri L. 2020. The impact of climate change on mental health: a systematic descriptive review. |
| [37] |
Haque M, Islam T, Rahman NAA, McKimm J, Abdullah A, et al. 2020. Strengthening primary health-care services to help prevent and control long-term (chronic) non-communicable diseases in low- and middle-income countries. |
| [38] |
Fung F, Wang HS, Menon S. 2018. Food safety in the 21st century. |
| [39] |
Smith SB, Gotoh T, Greenwood PL. 2018. Current situation and future prospects for global beef production: overview of special issue. |
| [40] |
Desta TT. 2020. Indigenous village chicken production: a tool for poverty alleviation, the empowerment of women, and rural development. |
| [41] |
Asamane EA, Marinda PA, Khayeka-Wandabwa C, Powers HJ. 2021. Nutritional and social contribution of meat in diets: interplays among young urban and rural men. |
| [42] |
González N, Marquès M, Nadal M, Domingo JL. 2020. Meat consumption: which are the current global risks? A review of recent (2010–2020) evidences. |
| [43] |
Alahakoon AU, Jo C, Jayasena DD. 2016. An overview of meat industry in Sri Lanka: a comprehensive review. |
| [44] |
Oommen GT, Sathu T, Chen WS. 2022. Further processing of duck meat and egg. In Duck Production and Management Strategies. Singapore: Springer Nature Singapore. pp. 443−529 doi: 10.1007/978-981-16-6100-6_12 |
| [45] |
Leroy F, Degreef F. 2015. Convenient meat and meat products. Societal and technological issues. |
| [46] |
Teixeira A, Silva S, Guedes C, Rodrigues S. 2020. Sheep and goat meat processed products quality: a review. |
| [47] |
Mathijs E. 2015. Exploring future patterns of meat consumption. |
| [48] |
Romão B, Botelho RBA, Torres ML, da Costa Maynard D, de Holanda MEM, et al. 2023. Nutritional profile of commercialized plant-based meat: an integrative review with a systematic approach. |
| [49] |
Bislava MB, Jibir M, Garba S, Bukar AI, Kolo UM, et al. 2025. Meat and meat products categorisation: a review. |
| [50] |
Solahudin S, Nafisah A, Rusbana TB, Annazhifah N. 2025. The effect of cooking methods on the characteristics of various types of processed meat: a review. |
| [51] |
Schnettler B, Sepúlveda N, Bravo S, Grunert KG, Hueche C. 2018. Consumer acceptance of a functional processed meat product made with different meat sources. |
| [52] |
Domínguez R, Pateiro M, Gagaoua M, Barba FJ, Zhang W, et al. 2019. A comprehensive review on lipid oxidation in meat and meat products. |
| [53] |
Fu Y, Cao S, Yang L, Li Z. 2022. Flavor formation based on lipid in meat and meat products: a review. |
| [54] |
Ni Q, Khomenko I, Gallo L, Biasioli F, Bittante G. 2020. Rapid profiling of the volatilome of cooked meat by PTR-ToF-MS: characterization of chicken, turkey, pork, veal and beef meat. |
| [55] |
Dinh TTN, To KV, Schilling MW. 2021. Fatty acid composition of meat animals as flavor precursors. |
| [56] |
Yi J, Kebede BT, Hai Dang DN, Buvé C, Grauwet T, et al. 2017. Quality change during high pressure processing and thermal processing of cloudy apple juice. |
| [57] |
Jiang C, Li D, Zhang P, Li J, Wang J, et al. 2017. Formaldehyde and volatile organic compound (VOC) emissions from particleboard: identification of odorous compounds and effects of heat treatment. |
| [58] |
Pranata AW, Yuliana ND, Amalia L, Darmawan N. 2021. Volatilomics for halal and non-halal meatball authentication using solid-phase microextraction–gas chromatography–mass spectrometry. |
| [59] |
Ahamed Z, Saifullah M, Shellie RA, Stanley RA. 2025. Volatilomics in meat research: species authentication, quality assessment & adulteration detection. |
| [60] |
Seo JK, Eom JU, Yang HS. 2025. Application of volatilomics for meat quality, authenticity, and adulteration detection. |
| [61] |
Pavlidis DE, Mallouchos A, Ercolini D, Panagou EZ, Nychas GE. 2019. A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis. |
| [62] |
Sabilla SI, Sarno R, Triyana K, Hayashi K. 2020. Deep learning in a sensor array system based on the distribution of volatile compounds from meat cuts using GC–MS analysis. |
| [63] |
Vilar EG, O'Sullivan MG, Kerry JP, Kilcawley KN. 2022. Volatile organic compounds in beef and pork by gas chromatography-mass spectrometry: a review. |
| [64] |
Lin H, Jiang H, Adade SYS, Kang W, Xue Z, et al. 2023. Overview of advanced technologies for volatile organic compounds measurement in food quality and safety. |
| [65] |
Dashdorj D, Amna T, Hwang I. 2015. Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview. |
| [66] |
Park MK, Choi YS. 2025. Effective strategies for understanding meat flavor: a review. |
| [67] |
Li J, Tang C, Yang Y, Hu Y, Zhao Q, et al. 2023. Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep. |
| [68] |
Osorio MT, Zumalacárregui JM, Cabeza EA, Figueira A, Mateo J. 2008. Effect of rearing system on some meat quality traits and volatile compounds of suckling lamb meat. |
| [69] |
Van Ba H, Ryu KS, Lan NTK, Hwang I. 2013. Influence of particular breed on meat quality parameters, sensory characteristics, and volatile components. |
| [70] |
Wang B, Wang Z, Chen Y, Liu X, Liu K, et al. 2021. Carcass traits, meat quality, and volatile compounds of lamb meat from different restricted grazing time and indoor supplementary feeding systems. |
| [71] |
Saraiva C, Oliveira I, Silva JA, Martins C, Ventanas J, et al. 2015. Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beef. |
| [72] |
Gaona Colmán E, Blanco MB, Barnes I, Wiesen P, Teruel MA. 2017. Mechanism and product distribution of the O3-initiated degradation of (E)-2-heptenal, (E)-2-octenal, and (E)-2-nonenal. |
| [73] |
Xu C, Yin Z. 2024. Unraveling the flavor profiles of chicken meat: classes, biosynthesis, influencing factors in flavor development, and sensory evaluation. |
| [74] |
Dalton P, Claeson AS, Horenziak S. 2020. The impact of indoor malodor: historical perspective, modern challenges, negative effects, and approaches for mitigation. |
| [75] |
Watanabe A, Kamada G, Imanari M, Shiba N, Yonai M, et al. 2015. Effect of aging on volatile compounds in cooked beef. |
| [76] |
Guzmán JL, Delgado-Pertíñez M, Beriáin MJ, Pino R, Zarazaga LÁ, et al. 2020. The use of concentrates rich in orange by-products in goat feed and its effects on physico-chemical, textural, fatty acids, volatile compounds and sensory characteristics of the meat of suckling kids. |
| [77] |
Song G, Dai Z, Shen Q, Peng X, Zhang M. 2018. Analysis of the changes in volatile compound and fatty acid profiles of fish oil in chemical refining process. |
| [78] |
Flores M. 2018. Understanding the implications of current health trends on the aroma of wet and dry cured meat products. |
| [79] |
Wojtasik-Kalinowska I, Szpicer A, Binkowska W, Hanula M, Marcinkowska-Lesiak M, et al. 2023. Effect of processing on volatile organic compounds formation of meat—review. |
| [80] |
Herrmann SS, Duedahl-Olesen L, Granby K. 2015. Occurrence of volatile and non-volatile N-nitrosamines in processed meat products and the role of heat treatment. |
| [81] |
Api AM, Bartlett A, Belsito D, Botelho D, Bruze M, et al. 2025. Update to RIFM fragrance ingredient safety assessment, 3-methylbutanal diethyl acetal, CAS Registry Number 3842-03-3. |
| [82] |
Marcomini EK, Rezende PST, Gomes J, Leite CR, de Oliveira KMP, et al. 2025. 2-ethyl-1-hexanol: a promising molecule against priority fungal pathogens. |
| [83] |
Akköse A, Ünal N, Yalınkılıç B, Kaban G, Kaya M. 2017. Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels. |
| [84] |
Zhou X, Zhou X, Wang C, Zhou H. 2023. Environmental and human health impacts of volatile organic compounds: a perspective review. |
| [85] |
Wahyono ND, Utami MMD. 2018. A review of the poultry meat production industry for food safety in Indonesia. |
| [86] |
Ahamed Z, Seo JK, Eom JU, Yang HS. 2023. Optimization of volatile compound extraction on cooked meat using HS-SPME-GC-MS, and evaluation of diagnosis to meat species using volatile compound by multivariate data analysis. |
| [87] |
Lytou AE, Panagou EZ, Nychas GE. 2019. Volatilomics for food quality and authentication. |
| [88] |
Beale DJ, Pinu FR, Kouremenos KA, Poojary MM, Narayana VK, et al. 2018. Review of recent developments in GC–MS approaches to metabolomics-based research. |
| [89] |
Farahani ZK, Farahani F. 2021. Biosensors as a rapid method for detection of non-halal ingredients in food products. |
| [90] |
Yang X. 2020. Potential consequences of COVID-19 for sustainable meat consumption: the role of food safety concerns and responsibility attributions. |