Flavor changes and quality control of prefabricated meat products based on heat treatment and oral processing: a review on Chinese cuisine

Abstract With the internationalization of traditional cuisine and increasing demand for dietary convenience, Chinese prefabricated meat products have experienced rapid growth. However, flavor loss and quality deterioration caused by thermal processing, especially reheating, remain key challenges. This review aims to systematically examine the mechanisms of flavor formation and strategies for quality control in Chinese prefabricated meat products. Key flavor pathways include lipid oxidation (generating characteristic volatiles and warmed-over flavor) and the Maillard reaction (contributing to aroma and color). Spices mitigate quality decline via antioxidant and flavor-enhancing effects. Reheating induces structural relaxation and precursor degradation, leading to flavor attenuation. This review proposes an innovative AI-oral processing model that combines virtual reality (VR) headsets, smart wearables, and molecular docking to simulate flavor release and perception. This approach enables dynamic identification of quality deterioration nodes and optimized processing strategies. The review provides theoretical insights and novel technological pathways for flavor retention and quality enhancement in prefabricated meat products, supporting their industrialization and global dissemination.