Sensory analysis is an important way to evaluate the eating quality of meat, including intelligent sensory analysis and artificial sensory analysis. Intelligent sensory analysis is simple, rapid, and repeatable, while artificial sensory analysis allows multi-dimensional analysis, directly reflecting the quality of samples. Roasting is a popular way of cooking meat, which confers it a unique taste and rich flavor. The sensory quality of grilled meat is an important reference for consumers when making consumption choices, so the application of sensory analysis is particularly important. In this paper, the concept of sensory analysis and its application in the study of the eating quality of grilled meat are reviewed in order to provide a systematical understanding of the application of sensory analysis to grilled meat.

Animal-derived processing by-products are a treasure house of bioactive compounds with huge output and low price. Their efficient exploitation is of great significance. Deep eutectic solvents are a new type of designable “green solvents” and are formed by mixing hydrogen bond donors with hydrogen bond acceptors in appropriate proportions. They possess great advantages, such as easy availability of raw materials, simple preparation, designable structure, and biodegradability and are therefore extensively used in the fields of chemistry, food and medicine. This paper briefly reviews the application of deep eutectic solvents in the extraction of bioactive components from animal-derived processing by-products and gives an outlook on future prospects, hoping to provide new strategies the extraction of bioactive components from animal-derived processing by-products.