To investigate the effect of wet aging time on the flavor of cooked pork, the flavor and taste substances of cooked pork longissimus dorsi with different wet aging times (1, 12 h, 1, 3, 5, 7, and 10 d) were measured. The results showed that a total of 38 volatile flavor compounds were identified, and the total content of volatile flavor compounds showed a trend of initially increasing and then decreasing. Aldehydes were the most abundant volatile compounds, and the highest content of aldehydes of 2163.50 μg/kg was observed after one day of aging. Hexanal, heptanal, octanal, nonanal, and 1-octen-3-ol were key aroma compounds. The contents of flavor nucleotides and umami amino acids in cooked pork initially increased and then decreased, with inosinic acid and equivalent umami concentration reaching the highest values of 172.12 and 8.35 mg/100 g after one day of aging, respectively. The contents of sweet and bitter acids were the highest at 12 h of aging. Therefore, cooked pork after wet aging for one day had the best flavor.

Artificial meat falls into two categories: vegetarian meat and cultured meat. High production costs and unknown food safety supervision risks are major obstacles restricting the marketing of cultured meat. In contrast, as a traditional artificial meat with huge market potential, vegetarian meat is becoming a hotspot in the global food industry. New vegetarian meat products such as plant-based burger and vegetarian nuggets have been put on the market. However, food safety regulations and standard systems for vegetarian meat have not been well established, which brings challenges to compliance supervision and the healthy development of the industry. This article systematically reviews the current regulations and standards for vegetarian meat in some international organizations, developed countries and regions such as the Codex Alimentarius Commission, the United States, the European Union, Canada, Singapore, Australia, and New Zealand, as well as China. Meanwhile, we compare the characteristics of vegetarian meat in terms of product nomenclature and classification, the use of the animal-derived ingredients, quality indicators, the use of food additives and nutrition supplements, microbial limits, and labelling and claims between China and foreign countries. Finally, some suggestions are proposed for improving the vegetarian meat regulations and standard system in China.

Phospholipids, a class of polar lipids with complex structure and multiple functions, are composed of glycerophospholipids and sphingomyelins. As an important component of cell membranes, phospholipids are involved in many physiological activities, such as cell signal transduction, lipid droplet formation and cell apoptosis. The transformation, hydrolysis and oxidation of phospholipids impart meat and meat products with unique texture, flavor and nutritional quality. The functional properties of phospholipids vary with their polar groups and the type of fatty acids at the sn-1/sn-2 positions, and lipidomics provides powerful technical support for the structural confirmation and characterization of phospholipids. In this article, the structures and functions of phospholipids and the methods for their detection and analysis are reviewed with a focus on recent progress in research on how phospholipids are involved in intramuscular fat deposition in farm animals and regulate the quality of fresh meat and processed meat products, in order to provide references for precise regulation of the quality of livestock and poultry meat.