腊肉是一种深受消费者欢迎的中国传统肉制品。依据生产工艺不同，可将其分为烟熏和非烟熏两种类型。然而，由于非烟熏腊肉在整个生产过程中未经高温工艺处理，因此终产品风味不足的缺点一直是肉类行业面临的挑战。风味分为可被人体嗅觉感知的挥发性风味和可被人体味觉感知的非挥发性滋味。风味特征是决定肉制品品质和消费者接受度的重要指标，因此提高非烟熏腊肉风味品质是迫切需要解决的问题。超声技术是一种安全环保的新兴技术，可通过空化效应产生的各种物理和化学反应影响肉的品质属性。前期研究报道超声可有效提升肉的品质，如超声可加速肉的腌制进程、改善肉的嫩度、增强肉的乳化性能、提高肉的冷冻和解冻进程和保障贮藏期肉的安全性。但尚未有超声处理对干腌肉制品终产品风味特征影响的报道。因此针对非烟熏腊肉风味不足的缺陷，本研究首次提出将超声技术应用于非烟熏腊肉的生产过程中，以期实现提高终产品品质特别是整体风味品质的目的。本研究首先通过对非烟熏腊肉终产品的挥发性风味和非挥发性滋味的感官评价实验，初步判定了超声预处理可达到提高终产品风味的目的。然后通过多组学技术分别鉴定了样品中的挥发性风味物质和非挥发性滋味物质，并利用多元统计分析方法筛选出了超声预处理后引起产品风味提高的关键物质。最后挖掘出了超声改善终产品风味的潜在机理。本研究结果表明超声技术可作为一种有前景的手段来提高非烟熏腊肉风味特征。具体的研究内容和结果如下：

1. 超声预处理对非烟熏腊肉感官属性及理化品质的影响

本章内容主要通过感官评价实验初步探究了超声预处理对非烟熏腊肉终产品风味的影响，并研究了加工过程中盐分等其他理化品质的变化。实验结果表明超声预处理可明显提高产品的挥发性风味和非挥发性滋味特征。超声预处理也可显著促进加工过程中产品的盐分的渗透和水分保留、提高pH和红度值、改善嫩度和质构属性。在终产品中，超声组的盐分、水分、pH、嫩度和红度值分别提高了7.30~18.54%、4.15~10.39%、1.80~3.66%、25.38~51.87%和24.63~55.98%。另外，超声预处理影响了非烟熏腊肉加工过程中的水分分布以及肌原纤维蛋白的微观结构。因此超声技术可应用于非烟熏腊肉的加工过程，在不削弱其他品质的前提下来提高终产品的风味特征。

2. 超声预处理对非烟熏腊肉挥发性风味的影响

本章内容主要通过利用气相-离子迁移色谱和电子鼻技术研究了超声预处理对非烟熏腊肉挥发性风味物质的影响，并分析了受超声影响显著的主要风味物质以及风味形成途径。实验结果表明，超声预处理显著改变了终产品中挥发性风味物质的相对含量，超声预处理后总挥发性风味物质的相对含量提高了8.34~33.59%。六种挥发性风味化合物（壬醛、辛醛、庚醛、3-甲基丁醛、乙酸正己酯和乙酸正丙酯）是超声预处理后非烟熏腊肉风味属性提高的关键物质。酶促氧化是超声预处理后终产品风味特征提高的重要形成途径，主要归因于脂肪酶和脂肪氧合酶的活性增加以及多不饱和游离脂肪酸的浓度升高。硫代巴比妥酸反应物的结果也证实了超声预处理后脂质氧化水平的增加。

3. 超声预处理对非烟熏腊肉小分子滋味物质的影响

本章内容通过高场核磁共振技术和多元统计分析相结合的方法，对非烟熏腊肉样品中的小分子滋味物质进行了鉴定和分析，并探究了受超声预处理影响显著的主要滋味物质及其对终产品滋味的贡献，旨在揭示超声预处理对产品非挥发性滋味特征提高的机理。实验结果表明，超声预处理显著提高了终产品中滋味物质的含量。游离氨基酸和有机酸是受超声预处理影响的主要类别，超声后其含量分别提高了18.52~29.08%和2.21~9.21%。在超声组中，500 W组的滋味特征与对照组差异最大。另外九种显著差异滋味物质（丙氨酸、精氨酸、谷氨酸盐、异亮氨酸、赖氨酸、酪氨酸、缬氨酸、肌酸和乳酸）被确定是与非烟熏腊肉整体滋味特征提高紧密相关的滋味物质。

4. 超声预处理对非烟熏腊肉小肽特征及滋味肽的影响

本章内容主要通过利用肽组学技术和生物信息学方法分析了超声预处理后非烟熏腊肉样品中的小分子肽（< 3 kDa）和滋味肽的变化，并通过分析加工过程中主要内源蛋白酶的变化解释了超声预处理后滋味肽变化的原因。实验结果表明，超声预处理明显影响了小分子肽的组成、相对含量和分子量分布，影响程度受超声功率的影响。500 W组与对照组有着最大的肽特征差异。另外超声预处理可通过显著提高加工过程中主要内源性蛋白酶的活性（组织蛋白酶B/B+L，二肽酶I，亮氨酰氨肽酶，丙氨酰氨肽酶）促进滋味肽的释放，进而有助于非烟熏腊肉滋味品质的提高。然而功率过高（750 W）则会抑制滋味肽的产生。

5. 超声预处理对非烟熏腊肉蛋白组及滋味相关蛋白的影响

本章内容主要通过无标记定量蛋白组学技术探究了超声预处理对非烟熏腊肉样品中蛋白组和与滋味相关蛋白的影响，旨在揭示超声预处理后呈味氨基酸和滋味肽变化的原因。实验结果表明超声预处理影响了蛋白的相对含量并整体上促进了蛋白的降解。不同蛋白受超声的影响不同，500 W组与对照组有着最高数量的差异丰富蛋白。虽受超声抑制水解进程的蛋白占主导，但是受超声促进水解进程的蛋白变化决定了总蛋白相对含量的变化趋势。另外250 W和500 W超声预处理组中7个滋味相关蛋白（主要是肌球蛋白4、肌球蛋白1和葡聚糖磷酸化酶）较对照组发生了更大程度的降解，提高了游离氨基酸的形成和滋味肽的释放进而调控终产品的滋味。同时蛋白免疫印迹分析证实了由超声预处理引起的滋味相关蛋白的相对含量差异。

Chinese bacon is a kind of traditional meat product welcomed by consumers. According to different production processes, it can be divided into two types including smoked Chinese bacon and unsmoked Chinese bacon. However, insufficient flavor in the final products of unsmoked Chinese bacon has been a challenge for meat industry due to the lack of high-temperature treatment throughout the production. Flavor is comprised of volatile flavor that can be perceived by the olfactory system of human and non-volatile taste that can be sensed by the taste buds. Flavor profile is an important indicator determining the quality of meat products and consumer acceptance. Therefore, it is an urgent issue that needs to be addressed to improve the flavor quality of unsmoked Chinese bacon. Ultrasound is an emerging technology with advantages of safety and friendly to environment, which can affect the quality attributes of meat by the various physical and chemical reactions generated by cavitation effects. Previous studies have shown that ultrasound can be considered as an effective tool to improve meat quality, such as promoting pickling process, improving meat tenderness, enhancing meat emulsifying properties, accelerating meat freezing and thawing processes, and ensuring meat safety during storage. However, no published reports have explored the impacts of ultrasonic treatment on the flavor characteristic of dry-cured meat products. Therefore, the present study proposed for the first time to apply ultrasonic technology into the production of unsmoked Chinese bacon in response to the deficiency of insufficient flavor, for improving the qualities of final products especially the overall flavor quality. Firstly, this study conducted sensory evaluation experiments on the volatile flavor and non-volatile taste of unsmoked Chinese bacon (final products) to preliminarily judge that ultrasonic pretreatment could achieve the goal of improving the flavor profile of final products. Then, the volatile flavor compounds and non-volatile taste compounds in the samples were identified through multiple omics techniques, and the crucial compounds that caused the improvement of flavor profile after ultrasonic pretreatment were screened by using multivariate statistical analysis methods. Finally, the potential mechanism of ultrasound on improving the flavor profile of final products was further explored. The results of this study indicate that ultrasound technology can serve as a promising approach to enhance the flavor characteristics of unsmoked bacon. The specific research content and results are as follows:

1. Effects of ultrasonic pretreatment on the sensory properties and physicochemical quality of unsmoked Chinese bacon

This chapter mainly explored the impacts of ultrasonic pretreatment on the flavor of unsmoked Chinese bacon (final products) by performing sensory evaluation experiments, and investigated the changes in salt and other physicochemical qualities during processing. The experimental results indicated that ultrasonic pretreatment could distinctively improve the volatile flavor and non-volatile taste characteristics of the final products. Ultrasonic pretreatment could also significantly promote the penetration of salt and water retention, increase pH and redness values, and improve tenderness and texture properties of unsmoked Chinese bacon during processing. As for final products, the salt content, water content, pH, tenderness and redness in ultrasonic groups were increased by 7.30~18.54%, 4.15~10.39%, 1.80~3.66%, 25.38~51.87% and 24.63~55.98%, respectively. In addition, ultrasonic pretreatment affected the water distribution and the microstructure of myofibrillar protein of unsmoked Chinese bacon during processing. Therefore, ultrasound technology could be applied in the production of unsmoked Chinese bacon to improve the flavor characteristics of final products without impairing other qualities.

2. Effects of ultrasonic pretreatment on the volatile flavor profile of unsmoked Chinese bacon

This chapter mainly investigated the effects of ultrasonic pretreatment on the volatile flavor compounds of unsmoked Chinese bacon by applying headspace-gas chromatography-ion mobility spectrometry and electronic nose technology, and analyzed the main flavor compounds significantly affected by ultrasound and the flavor formation pathway influenced by ultrasound. The experimental results showed that ultrasonic pretreatment significantly changed the relative content of volatile flavor compounds in final products with improving 8.34~33.59% in the content of total volatile flavor compounds after ultrasonic pretreatment. Six volatile flavor compounds (nonanal, heptanal, octanal, 3-methylbutanal, n-hexyl acetate and n-propyl acetate) were the key compounds responsible for the flavor improvement of unsmoked Chinese bacon after ultrasonic pretreatment. Enzymatic oxidation was found to be an important formation pathway responsible for the development of flavor characteristic of final products after ultrasonic treatment, which could mainly be attributed to the increased activities of lipases and lipoxygenase and the higher concentration of polyunsaturated free fatty acids. The increased level of lipid oxidation after ultrasonic treatment was also confirmed by the results of thiobarbituric acid reactive substances.

3. Effects of ultrasonic pretreatment on the small molecule taste compounds of unsmoked Chinese bacon

This chapter identified and analyzed the small molecule taste compounds of unsmoked Chinese bacon by using high field nuclear magnetic resonance technology and multivariate statistical analysis, and explored the main taste substances significantly affected by ultrasonic pretreatment and their contribution to the taste of final products, for revealing the mechanism for the improvement of non-volatile taste characteristics of the final products after ultrasonic pretreatment. The experimental results showed that ultrasonic pretreatment significantly increased the taste compounds content of final products. Free amino acids and organic acids were the main classifications affected by ultrasonic pretreatment and their content was improved by 18.52~29.08% and 2.21~9.21%, respectively. Among ultrasonic groups, the 500 W group had the biggest difference in taste characteristics compared with control. In addition, nine significantly different metabolites (alanine, arginine, glutamate, isoleucine, lysine, tyrosine, valine, creatine and lactate) were identified as the taste substances closely associated with the improvement of taste characteristics of unsmoked Chinese bacon.

4. Effects and of ultrasonic pretreatment on the small peptide profile and taste peptides of unsmoked Chinese bacon

This chapter mainly analyzed the changes of small molecule peptides (< 3 kDa) and taste peptides of unsmoked Chinese bacon caused by ultrasonic pretreatment by using peptidomics technology and bioinformatics methods, and clarified the reasons for taste peptide changes after ultrasonic pretreatment by analyzing the changes of main endogenous proteases during processing. The experimental results showed that ultrasonic pretreatment significantly influenced the composition, relative content, and molecular weight distribution of small molecule peptides, and the impact extent was related with ultrasonic power. A biggest difference in peptide profile was observed between the 500 W group and control. Meanwhile, ultrasonic pretreatment significantly improved the activity of main endogenous proteases (cathepsin B/B+L, dipeptidase I, leucyl aminopeptidase, and alanyl aminopeptidase) during processing, which promoted the release of taste peptides and thereby contributed to the taste improvement of unsmoked Chinese bacon. However, excessive power (750 W) could have an inhibition effect on the generation of taste peptides.

5. Effects of ultrasonic pretreatment on the proteome and taste-related proteins of unsmoked Chinese bacon

This chapter mainly explored the effects of ultrasonic pretreatment on the proteome and taste-related proteins of unsmoked Chinese bacon by using label-free quantitation technology, in order to reveal the reasons for changes in taste amino acids and taste peptides after ultrasound. The experimental results showed that ultrasonic pretreatment affected the relative content of protein and generally promoted protein degradation. Different influential effects caused by ultrasound were observed in different types of proteins and the 500 W group had the highest number of differentially abundant proteins compared with control. Although the proteins which were inhibited by ultrasound during the hydrolysis process were dominant, the change of the proteins which were promoted by ultrasound during the hydrolysis process determined the variation trend of the relative content of total protein. In addition, a greater degradation occurred of 7 taste related proteins (mainly myosin 4, myosin 1, and glucan phosphorylase) were observed in the groups of 250 and 500 W than control, which regulated the taste of the final products by increasing the formation of free amino acids and the release of taste peptides. Meanwhile, the change of relative content of taste-related proteins after ultrasonic pretreatment was verified by western blot analysis.

[1] 曹锦轩，吕彤，王颖，等．脂肪相关酶类在干腌肉制品风味形成过程中的作用［J］．现代食品科技，2015，31（1）：254－258.

[2] 郇延军，周光宏，徐幸莲．应用响应曲面法研究金华火腿生产过程中磷脂酶的变化［J］．食品与发酵工业，2005，31（002）：120－123.

[3] 靳国锋.干腌培根加工过程中脂质氧化调控机制研究［D］.南京：南京农业大学，2011：59－116.

[4] 李琳，王正全，张晶晶，等．内源蛋白酶对肉类食品风味的影响［J］．食品与发酵工业，2015，41（002）：237－241．

[5] 马华荣，黄启超，殷红，等．干腌火腿脂类的研究现状［J］．肉类研究，2009，23（5）：6－10．

[6] 邱俊霖．腊肉史话［J］．工会信息，2021，（02）：33．

[7] 宋翠英．腊肉制品的加工方法及风味形成的探讨［J］．肉类研究，2008，（08）：22－25．

[8] 王洪伟，索化夷，张玉，等．感官评价和GC-MS结合偏最小二乘回归法分析酚类化合物对腊肉烟熏风味的贡献［J］．食品与发酵工业，2019，45（21）：244－249．

[9] 王娟.金华火腿中小肽的分离纯化及表征［D］.郑州：河南农业大学，2012.

[10] 王琳．超声波处理对牛肉宰后成熟期间结缔组织与品质的影响及其机理研究［D］.南京：南京农业大学，2022：13－28．

[11] 王正莉，王卫，陈林，等．传统腌腊肉制品中微生物多样性研究进展［J］．食品研究与开发，2021，42（08）：202－206．

[12] 赵改名，齐胜利，周光宏．干腌火腿中的滋味物质及其形成机制［J］.肉类研究，2004，18（2）：43－45.

[13] 周光宏，赵改名，彭增起．我国传统腌腊肉制品存在的问题及对策［J］.肉类研究，2003， 17（1）：3－7.

[14] 朱建军，王晓宇，胡萍，等．组织蛋白酶对腌肉制品风味的影响［J］.食品工程，2013，（3）：4－6.

[15] Alarcon-Rojo A, Janacua H, Rodriguez J, et al. Power ultrasound in meat processing[J]. Meat Science, 2015, 107:86-93.

[16] Alarcon-Rojo A D, Carrillo-Lopez L M, Reyes-Villagrana R, et al. Ultrasound and meat quality: A review[J]. Ultrasonics Sonochemistry, 2019, 55:369-382.

[17] Anderson K E, Kadlubar F F, Kulldorff M, et al. Dietary intake of heterocyclic amines and benzo (a) pyrene: associations with pancreatic cancer[J]. Cancer Epidemiology Biomarkers & Prevention, 2005, 14(9):2261-2265.

[18] Apple J, Sawyer J, Meullenet J-F, et al. Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef[J]. Journal of Animal Science, 2011, 89(12):4207-4220.

[19] Arroyo-Manzanares N, Martín-Gómez A, Jurado-Campos N, et al. Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace–gas chromatography–ion mobility spectrometry[J]. Food Chemistry, 2018, 246:65-73.

[20] Bailey M. Maillard reactions and meat flavour development[J]. Flavor of meat and meat products, 1994, 153-173.

[21] Bao G, Niu J, Li S, et al. Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat[J]. Ultrasonics Sonochemistry, 2022, 82:105864.

[22] Barbosa-Cánovas G V, Medina-Meza I, Candoğan K, et al. Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products[J]. Meat Science, 2014, 98(3):420-434.

[23] Barekat S, Soltanizadeh N. Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment[J]. Innovative Food Science & Emerging Technologies, 2017, 39:223-229.

[24] Barretto T L, Pollonio M A R, Telis-Romero J, et al. Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction[J]. Meat Science, 2018, 145:55-62.

[25] Barretto T L, Sanches M A R, Pateiro M, et al. Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects[J]. Food Reviews International, 2022:1-16.

[26] Bendixen E. The use of proteomics in meat science[J]. Meat Science, 2005, 71(1):138-149.

[27] Bermúdez R, Franco D, Carballo J, et al. Physicochemical changes during manufacture and final sensory characteristics of dry-cured Celta ham. Effect of muscle type[J]. Food Control, 2014, 43:263-269.

[28] Bermúdez R, Franco D, Carballo J, et al. Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham[J]. Food Research International, 2014, 56:226-235.

[29] Bevilacqua A, Campaniello D, Speranza B, et al. Two nonthermal technologies for food safety and quality—Ultrasound and high pressure homogenization: Effects on microorganisms, advances, and possibilities: A review[J]. Journal of Food Protection, 2019, 82(12):2049-2064.

[30] Bhargava N, Mor R S, Kumar K, et al. Advances in application of ultrasound in food processing: A review[J]. Ultrasonics Sonochemistry, 2021, 70:105293.

[31] Bi Y, Zhou G, Pan D, et al. The effect of coating incorporated with black pepper essential oil on the lipid deterioration and aroma quality of Jinhua ham[J]. Journal of Food Measurement and Characterization, 2019, 13:2740-2750.

[32] Bian C, Yu H, Yang K, et al. Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)[J]. Food Chemistry: X, 2022, 15:100362.

[33] Cai L, Cao M, Regenstein J, et al. Recent advances in food thawing technologies[J]. Comprehensive Reviews in Food Science and Food Safety, 2019, 18(4):953-970.

[34] Canselier J, Delmas H, Wilhelm A, et al. Ultrasound emulsification—an overview[J]. Journal of Dispersion Science and Technology, 2002, 23(1-3):333-349.

[35] Cao C, Xiao Z, Ge C, et al. Application and research progress of proteomics in chicken meat quality and identification: a review[J]. Food Reviews International, 2022, 38(3):313-334.

[36] Caraveo-Suarez R O, Garcia-Galicia I A, Santellano-Estrada E, et al. High-Frequency Focused Ultrasound on Quality Traits of Bovine Triceps brachii Muscle[J]. Foods, 2021, 10(9):2074.

[37] Careri M, Mangia A, Barbieri G, et al. Sensory property relationships to chemical data of Italian-type dry-cured ham[J]. Journal of Food Science, 1993, 58(5):968-972.

[38] Caroline, M., Kemp, et al. Tenderness – An enzymatic view[J]. Meat Science, 2010, 84(2):248-256.

[39] Carrillo-Lopez L M, Robledo D, Martínez V, et al. Post-mortem ultrasound and freezing of rabbit meat: Effects on the physicochemical quality and weight loss[J]. Ultrasonics Sonochemistry, 2021, 79:105766.

[40] Chandrapala J. Low intensity ultrasound applications on food systems[J]. International Food Research Journal, 2015, 22(3).

[41] Chang H J, Xu X L, Zhou G H, et al. Effects of characteristics changes of collagen on meat physicochemical properties of beef semitendinosus muscle during ultrasonic processing[J]. Food and Bioprocess Technology, 2012, 5(1):285-297.

[42] Chellaiah R, Shanmugasundaram M, Kizhekkedath J. Advances in meat preservation and safety[J]. International Journal of Science and Research (IJSR), 2020, 9(3):1499-1502.

[43] Chen D W, Zhang M. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)[J]. Food Chemistry, 2007, 104(3):1200-1205.

[44] Chen F, Zhang M, Yang C H. Application of ultrasound technology in processing of ready-to-eat fresh food: A review[J]. Ultrasonics Sonochemistry, 2020, 63:104953.

[45] Chen L, Zhou G H, Zhang W G. Effects of high oxygen packaging on tenderness and water holding capacity of pork through protein oxidation[J]. Food and Bioprocess Technology, 2015, 8(11):2287-2297.

[46] Chen X, Sun-Waterhouse D, Yao W, et al. Free radical-mediated degradation of polysaccharides: Mechanism of free radical formation and degradation, influence factors and product properties[J]. Food Chemistry, 2021, 365:130524.

[47] Chéret R, Delbarre-Ladrat C, de Lamballerie-Anton M, et al. Calpain and cathepsin activities in post mortem fish and meat muscles[J]. Food Chemistry, 2007, 101(4):1474-1479.

[48] Chow R, Blindt R, Chivers R, et al. A study on the primary and secondary nucleation of ice by power ultrasound[J]. Ultrasonics, 2005, 43(4):227-230.

[49] Cichoski A J, Rampelotto C, Silva M S, et al. Ultrasound-assisted post-packaging pasteurization of sausages[J]. Innovative Food Science & Emerging Technologies, 2015, 30:132-137.

[50] Cichoski A J, Silva M S, Leães Y S V, et al. Ultrasound: A promising technology to improve the technological quality of meat emulsions[J]. Meat Science, 2019, 148:150-155.

[51] Csáki K F. Synthetic surfactant food additives can cause intestinal barrier dysfunction[J]. Medical Hypotheses, 2011, 76(5):676-681.

[52] Dang Y, Gao X, Ma F, et al. Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams[J]. LWT-Food Science and Technology, 2015, 60(2):1179-1186.

[53] Dave D, Ghaly A E. Meat spoilage mechanisms and preservation techniques: a critical review[J]. American Journal of Agricultural and Biological Sciences, 2011, 6(4):486-510.

[54] De la Fuente-Blanco S, De Sarabia E R-F, Acosta-Aparicio V, et al. Food drying process by power ultrasound[J]. Ultrasonics, 2006, 44:e523-e527.

[55] de Lima Alves L, da Silva M S, Flores D R M, et al. Effect of ultrasound on the physicochemical and microbiological characteristics of Italian salami[J]. Food Research International, 2018, 106:363-373.

[56] de Lima Alves L, Donadel J Z, Athayde D R, et al. Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages[J]. Ultrasonics Sonochemistry, 2020, 67:105161.

[57] Desmond E. Reducing salt: A challenge for the meat industry[J]. Meat Science, 2006, 74(1):188-196.

[58] Dirinck P, Opstaele F V, Vandendriessche F. Flavour differences between northern and southern European cured hams-ScienceDirect[J]. Food Chemistry, 1997, 59(4):511-521.

[59] Efenberger-Szmechtyk M, Nowak A, Czyzowska A. Plant extracts rich in polyphenols: Antibacterial agents and natural preservatives for meat and meat products[J]. Critical Reviews in Food Science and Nutrition, 2021, 61(1):149-178.

[60] Emmerson E P. Improving the sensory and nutritional quality of smoked meat products[M]. In Processed Meats. Cambridge: Woodhead Publishing, 2011: 527-545.

[61] Fàbrega E, Manteca X, Font J, et al. Effects of halothane gene and pre-slaughter treatment on meat quality and welfare from two pig crosses[J]. Meat Science, 2002, 62(4):463-472.

[62] Feng H, Barbosa-Cánovas G V, Weiss J. Ultrasound technologies for food and bioprocessing[M]. Berlin: Springer, 2011.

[63] Ferrentino G, Spilimbergo S. A combined high pressure carbon dioxide and high power ultrasound treatment for the microbial stabilization of cooked ham[J]. Journal of Food Engineering, 2016, 174:47-55.

[64] Firouz M S, Sardari H, Chamgordani P A, et al. Power ultrasound in the meat industry (freezing, cooking and fermentation): Mechanisms, advances and challenges[J]. Ultrasonics Sonochemistry, 2022:106027.

[65] Flores, M.. The eating quality of meat: III—Flavor[M]. In Lawrie's Meat Science. Cambridge: Woodhead Publishing, 2023:421-455.

[66] Flores M, Aristoy M C, Toldrá F. Feedback Inhibition of Porcine Muscle Alanyl and Arginyl Aminopeptidases in Cured Meat Products[J]. Journal of Agricultural and Food Chemistry, 1998, 46(12):4982-4986.

[67] Flores M, Grimm C C, Toldrá F, et al. Correlations of sensory and volatile compounds of Spanish “Serrano” dry-cured ham as a function of two processing times[J]. Journal of Agricultural and Food Chemistry, 1997, 45(6):2178-2186.

[68] Fu L, Xing L, Hao Y, et al. The anti-inflammatory effects of dry-cured ham derived peptides in RAW264. 7 macrophage cells[J]. Journal of Functional Foods, 2021, 87:104827.

[69] Fu Y, Bak K H, Liu J, et al. Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds[J]. Food Research International, 2019, 121:28-38.

[70] Fuentes V, Ventanas J, Morcuende D, Estévez M, Ventanas S. Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure[J]. Meat Science, 2010, 85(3):506-514.

[71] Gallego M, Mora L, Toldrá F. The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham[J]. Food Production, Processing and Nutrition, 2019, 1(1):1-14.

[72] Gallego M, Toldrá F, Mora L. Quantification and in silico analysis of taste dipeptides generated during dry-cured ham processing[J]. Food Chemistry, 2022, 370:130977.

[73] Gambuteanu C, Alexe P. Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle[J]. Journal of Food Science and Technology, 2015, 52(4):2130-2138.

[74] Garcı́a-Garrido J A, Quiles-Zafra R, Tapiador J, De Castro M L. Activity of cathepsin B, D, H and L in Spanish dry-cured ham of normal and defective texture[J]. Meat Science, 2000. 56(1):1-6.

[75] García-González D L, Aparicio R, Aparicio-Ruiz R. Volatile and amino acid profiling of dry cured hams from different swine breeds and processing methods[J]. Molecules, 2013, 18(4):3927-3947.

[76] Gnanadhas D P, Marathe S A, Chakravortty D. Biocides–resistance, cross-resistance mechanisms and assessment[J]. Expert Opinion on Investigational Drugs, 2013, 22(2):191-206.

[77] Gómez-Salazar J A, Galván-Navarro A, Lorenzo J M, et al. Ultrasound effect on salt reduction in meat products: A review[J]. Current Opinion in Food Science, 2021, 38:71-78.

[78] Graham P, Blumer T. Bacterial flora of prefrozen dry-cured ham at three processing time periods and its relationship to quality[J]. Journal of Food Protection, 1971, 34(12):586-592.

[79] Grosch W. Detection of potent odorants in foods by aroma extract dilution analysis[J]. Trends in Food Science & Technology, 1993, 4(3):68-73.

[80] Grossi A B, do Nascimento E S, Cardoso D R, et al. Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation[J]. Food Research International, 2014, 56:252-259.

[81] Gu S, Zhu Q, Zhou Y, et al. Effect of Ultrasound Combined with Glycerol-Mediated Low-Sodium Curing on the Quality and Protein Structure of Pork Tenderloin[J]. Foods, 2022, 11(23):3798.

[82] Guo Z, Ge X, Yang L, et al. Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure[J]. Ultrasonics Sonochemistry, 2021, 70:105345.

[83] Håkansson A. Emulsion formation by homogenization: Current understanding and future perspectives[J]. Annual Review of Food Science and Technology, 2019, 10:239-258.

[84] Hidalgo F J, Zamora R. Amino acid degradations produced by lipid oxidation products[J]. Critical Reviews in Food Science and Nutrition, 2016, 56(8):1242-1252.

[85] Honikel K-O. The use and control of nitrate and nitrite for the processing of meat products[J]. Meat Science, 2008, 78(1-2):68-76.

[86] Hou H, Liu C, Lu X, et al. Characterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques[J]. LWT-Food Science and Technology, 2021, 146:111402.

[87] Hou Q, Cheng Y P, Kang D C, et al. Quality changes of pork during frozen storage: Comparison of immersion solution freezing and air blast freezing[J]. International Journal of Food Science & Technology, 2020, 55(1):109-118.

[88] Hu S Q, Liu G, Li L, et al. An improvement in the immersion freezing process for frozen dough via ultrasound irradiation[J]. Journal of Food Engineering, 2013, 114(1):22-28.

[89] Hui Y H. Handbook of meat and meat processing[M]. Boca Raton: CRC press, 2012.

[90] Hwang I, Park B, Kim J, et al. Assessment of postmortem proteolysis by gel-based proteome analysis and its relationship to meat quality traits in pig longissimus[J]. Meat Science, 2005, 69(1):79-91.

[91] Iwaniak A, Minkiewicz P, Darewicz M, et al. Food protein-originating peptides as tastants-Physiological, technological, sensory, and bioinformatic approaches[J]. Food Research International, 2016, 89:27-38.

[92] Iwaniak A, Minkiewicz P, Darewicz M, et al. BIOPEP database of sensory peptides and amino acids[J]. Food Research International, 2016, 85:155-161.

[93] Jacob R. Implications of the variation in bloom properties of red meat: A review[J]. Meat Science, 2020, 162:108040.

[94] Ji C, You L, Luo R. Proteomics and metabolomics combined study on endopathic changes of water-soluble precursors in Tan lamb during postmortem aging[J]. Food Science & Nutrition, 2022.

[95] Jia J, Ma H, Zhao W, et al. The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein[J]. Food Chemistry, 2010, 119(1):336-342.

[96] Jia W, Shi Q, Zhang R, et al. Unraveling proteome changes of irradiated goat meat and its relationship to off-flavor analyzed by high-throughput proteomics analysis[J]. Food Chemistry, 2021, 337:127806.

[97] Jin G, Zhang J, Yu X, et al. Lipolysis and lipid oxidation in bacon during curing and drying-ripening[J]. Food Chemistry, 2010, 123(2):465-471.

[98] Juan C A, Pérez de la Lastra J M, Plou F J, et al. The chemistry of reactive oxygen species (ROS) revisited: outlining their role in biological macromolecules (DNA, lipids and proteins) and induced pathologies[J]. International Journal of Molecular Sciences, 2021, 22(9):4642.

[99] Kadam S U, Tiwari B K, Álvarez C, et al. Ultrasound applications for the extraction, identification and delivery of food proteins and bioactive peptides[J]. Trends in Food Science & Technology, 2015, 46(1):60-67.

[100] Kang D, Jiang Y, Xing L, et al. Inactivation of Escherichia coli O157: H7 and Bacillus cereus by power ultrasound during the curing processing in brining liquid and beef[J]. Food Research International, 2017, 102:717-727.

[101] Kang D, Zhang W, Lorenzo J M, et al. Structural and functional modification of food proteins by high power ultrasound and its application in meat processing[J]. Critical Reviews in Food Science and Nutrition, 2021, 61(11):1914-1933.

[102] Kang D, Gao X, Ge Q, et al. Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification[J]. Ultrasonics Sonochemistry, 2017, 38:317-325.

[103] Kang D, Wang A, Zhou G, et al. Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration[J]. Innovative Food Science & Emerging Technologies, 2016, 35:36-44.

[104] Kang D, Zou Y, Cheng Y, et al. Effects of power ultrasound on oxidation and structure of beef proteins during curing processing[J]. Ultrasonics Sonochemistry, 2016, 33:47-53.

[105] Kato H, Rhue M R, Nishimura T. Role of free amino acids and peptides in food taste[J]. 1989, 158-174.

[106] Kentish, S., & Ashokkumar, M. The physical and chemical effects of ultrasound[M]. In Ultrasound Technologies for Food and Bioprocessing. New York: Springer New York, 2010:1-12.

[107] Kęska P, Stadnik J. Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study[J]. Journal of Sensory Studies, 2017, 32(6):e12301.

[108] Khan M I, Jo C, Tariq M R. Meat flavor precursors and factors influencing flavor precursors—A systematic review[J]. Meat Science, 2015, 110:278-284.

[109] Kim J B, Jeong H R, Park Y B, et al. Food poisoning associated with emetic-type of Bacillus cereus in Korea[J]. Foodborne Pathogens and Disease, 2010, 7(5):555-563.

[110] Kim Y J, Lee M H, Kim S M, et al. Improvement of structural, physicochemical, and rheological properties of porcine myofibrillar proteins by high-intensity ultrasound treatment for application as Pickering stabilizers[J]. Ultrasonics Sonochemistry, 2023, 92:106263.

[111] Ledesma E, Rendueles M, Díaz M. Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention[J]. Food Control, 2016, 60:64-87.

[112] Legay M, Gondrexon N, Le Person S, et al. Enhancement of heat transfer by ultrasound: review and recent advances[J]. International Journal of Chemical Engineering, 2011, 2011.

[113] Li H, Feng J, Shi S, et al. Evaluation of effects of ultrasound-assisted saucing on the quality of chicken gizzards[J]. Ultrasonics Sonochemistry, 2022:106038.

[114] Li H, Garcia-Hernandez R, Driedger D, et al. Effect of the food matrix on pressure resistance of Shiga-toxin producing Escherichia coli[J]. Food Microbiology, 2016, 57:96-102.

[115] Li X, Liu S Q. Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine[J]. Journal of the Science of Food and Agriculture, 2021.

[116] Li Y, Fabiano-Tixier A S, Tomao V, et al. Green ultrasound-assisted extraction of carotenoids based on the bio-refinery concept using sunflower oil as an alternative solvent[J]. Ultrasonics Sonochemistry, 2013, 20(1):12-18.

[117] Li Y, Feng T, Sun J, et al. Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling[J]. Ultrasonics Sonochemistry, 2020, 64:105022.

[118] Li Z, Yang Z, Zhang Y, et al. Innovative characterization based on stress relaxation and creep to reveal the tenderizing effect of ultrasound on wooden breast[J]. Foods, 2021, 10(1):195.

[119] Liao R, Xia Q, Zhou C, et al. LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams[J]. Food Chemistry, 2022, 371:131156.

[120] Lioe H N, Apriyantono A, Takara K, et al. Umami taste enhancement of MSG/NaCl mixtures by subthreshold L-α-aromatic amino acids[J]. Journal of Food Science, 2005, 70(7):s401-s405.

[121] Liu D, Bai L, Feng X, et al. Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)[J]. Meat Science, 2020, 168:108178.

[122] Liu H, Saito Y, Al Riza D F, et al. Rapid evaluation of quality deterioration and freshness of beef during low temperature storage using three-dimensional fluorescence spectroscopy[J]. Food Chemistry, 2019, 287:369-374.

[123] Liu H, Zhang H, Liu Q, et al. Solubilization and stable dispersion of myofibrillar proteins in water through the destruction and inhibition of the assembly of filaments using high-intensity ultrasound[J]. Ultrasonics Sonochemistry, 2020, 67:105160.

[124] Liu H, Zhang J, Wang H, et al. High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly[J]. Ultrasonics Sonochemistry, 2021, 74:105554.

[125] Llave Y, Mori K, Kambayashi D, et al. Dielectric properties and model food application of tylose water pastes during microwave thawing and heating[J]. Journal of Food Engineering, 2016, 178:20-30.

[126] López-Pedrouso M, Lorenzo J M, Di Stasio L, et al. Quantitative proteomic analysis of beef tenderness of Piemontese young bulls by SWATH-MS[J]. Food Chemistry, 2021, 356:129711.

[127] López-Pedrouso M, Pérez-Santaescolástica C, Franco D, et al. Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness[J]. Food Chemistry, 2018, 244:238-245.

[128] Lorenzo J M, Temperán S, Bermúdez R, et al. Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón[J]. Meat Science, 2012, 90(1):194-198.

[129] Lorimer J P, Mason T J. Sonochemistry. Part 1—the physical aspects[J]. Chemical Society Reviews, 1987, 16:239-274.

[130] Lüders K, Pohl R O. Travelling Waves and Acoustics[M]. In Pohl's Introduction to Physics. Berlin: Springer, 2017: 291-366.

[131] Luo M, Shan K, Zhang M, et al. Application of ultrasound treatment for improving the quality of infant meat puree[J]. Ultrasonics Sonochemistry, 2021, 80:105831.

[132] Ma X, Mei J, Xie J. Effects of multi-frequency ultrasound on the freezing rates, quality properties and structural characteristics of cultured large yellow croaker (Larimichthys crocea)[J]. Ultrasonics Sonochemistry, 2021, 76:105657.

[133] Maggiolino A, Lorenzo J M, Marino R, et al. Foal meat volatile compounds: Effect of vacuum ageing on semimembranosus muscle[J]. Journal of the Science of Food and Agriculture, 2019, 99(4):1660-1667.

[134] Maltin C, Balcerzak D, Tilley R, et al. Determinants of meat quality: tenderness[J]. Proceedings of the Nutrition Society, 2003, 62(2):337-347.

[135] Martın L, Antequera T, Ventanas J, et al. Free amino acids and other non-volatile compounds formed during processing of Iberian ham[J]. Meat Science, 2001, 59(4):363-368.

[136] Martini S, Solieri L, Tagliazucchi D. Peptidomics: new trends in food science[J]. Current Opinion in Food Science, 2021, 39:51-59.

[137] Mason T J, Paniwnyk L, Lorimer J. The uses of ultrasound in food technology[J]. Ultrasonics Sonochemistry, 1996, 3(3):S253-S260.

[138] Mason T J, Riera E, Vercet A, et al. Application of ultrasound[M]. In Emerging technologies for food processing. Amsterdam: Elsevier, 2005: 323-351.

[139] McClements D J. Food emulsions: principles, practices, and techniques[M]. Boca Raton: CRC press, 2004.

[140] McDonnell C K, Lyng J G, Arimi J M, et al. The acceleration of pork curing by power ultrasound: A pilot-scale production[J]. Innovative Food Science & Emerging Technologies, 2014, 26:191-198.

[141] Miano A C, Ibarz A, Augusto P E D. Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases[J]. Ultrasonics Sonochemistry, 2016, 29:413-419.

[142] Molina I, Toldra F. Detection of proteolytic activity in microorganisms isolated from dry-cured ham[J]. Journal of Food Science, 1992, 57(6):1308-1310.

[143] Mora L, Gallego M, Escudero E, et al. Small peptides hydrolysis in dry-cured meats[J]. International Journal of Food Microbiology, 2015, 212:9-15.

[144] Mora L, Gallego M, Toldrá F. Degradation of myosin heavy chain and its potential as a source of natural bioactive peptides in dry-cured ham[J]. Food Bioscience, 2019, 30:100416.

[145] Mora L, Sentandreu M A, Fraser P D, et al. Oligopeptides arising from the degradation of creatine kinase in Spanish dry-cured ham[J]. Journal of Agricultural and Food Chemistry, 2009, 57(19):8982-8988.

[146] Mora L, Sentandreu M A, Toldrá F. Identification of small troponin T peptides generated in dry-cured ham[J]. Food Chemistry, 2010, 123(3):691-697.

[147] Mora L, Sentandreu M, Toldrá F. Intense degradation of myosin light chain isoforms in Spanish dry-cured ham. Journal of Agricultural and Food Chemistry, 2011, 59(8), 3884-3892

[148] Mora L, Toldrá F. Proteomic tools for improved processing of dry-cured meats[M]. In Proteomics for Food Authentication. Boca Raton: CRC Press, 2020:153-176.

[149] Mottram D S. Flavour formation in meat and meat products: a review[J]. Food Chemistry, 1998, 62(4):415-424.

[150] Mulet A, Cárcel J, Sanjuan N, et al. New food drying technologies-Use of ultrasound[J]. Food Science and Technology International, 2003, 9(3):215-221.

[151] Narváez-Rivas M, Gallardo E, León-Camacho M. Analysis of volatile compounds from Iberian hams: a review[J]. Grasas y Aceites, 2012, 63(4):432-454.

[152] Nishimura T, Ra Rhue M, Okitani A, et al. Components contributing to the improvement of meat taste during storage[J]. Agricultural and Biological Chemistry, 1988, 52(9):2323-2330.

[153] O’Neill E E, Mcsweeney P L H, Healy] Á. Proteolysis of bovine F-actin by cathepsin B[J]. Food Chemistry, 1999.

[154] Ojha K S, Harrison S M, Brunton N P, et al. Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky[J]. Journal of Food Composition and Analysis, 2017, 57:1-7.

[155] Ouali A, Garrel N, Obled A, et al. Comparative action of cathepsins D, B, H, L and of a new lysosomal cysteine proteinase on rabbit myofibrils[J]. Meat Science, 1987, 19(2):83-100.

[156] Ozuna C, Puig A, García-Pérez J V, et al. Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations[J]. Journal of Food Engineering, 2013, 119(1):84-93.

[157] Paredi G, Raboni S, Bendixen E, et al. “Muscle to meat” molecular events and technological transformations: The proteomics insight[J]. Journal of Proteomics, 2012, 75(14):4275-4289.

[158] Pearce K L, Rosenvold K, Andersen H J, et al. Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes—A review[J]. Meat Science, 2011, 89(2):111-124.

[159] Perdih T S, Zupanc M, Dular M. Revision of the mechanisms behind oil-water (O/W) emulsion preparation by ultrasound and cavitation[J]. Ultrasonics Sonochemistry, 2019, 51:298-304.

[160] Piñon M, Alarcon-Rojo A, Renteria A, et al. Microbiological properties of poultry breast meat treated with high-intensity ultrasound[J]. Ultrasonics, 2020, 102:105680.

[161] Pintus M C, Lussu M, Dessì A, et al. Urinary 1H-NMR metabolomics in the first week of life can anticipate bpd diagnosis[J]. Oxidative Medicine and Cellular Longevity, 2018.

[162] Piyasena P, Mohareb E, McKellar R. Inactivation of microbes using ultrasound: a review[J]. International Journal of Food Microbiology, 2003, 87(3):207-216.

[163] Purslow P P. Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed[J]. Meat Science, 2018, 144:127-134.

[164] Qiu L, Zhang M, Chitrakar B, et al. Application of power ultrasound in freezing and thawing Processes: Effect on process efficiency and product quality[J]. Ultrasonics Sonochemistry, 2020, 68:105230.

[165] Rahman M M, Lamsal B P. Ultrasound-assisted extraction and modification of plant-based proteins: Impact on physicochemical, functional, and nutritional properties[J]. Comprehensive Reviews in Food Science and Food Safety, 2021, 20(2):1457-1480.

[166] Rastogi N K. Opportunities and challenges in application of ultrasound in food processing[J]. Critical Reviews in Food Science and Nutrition, 2011, 51(8):705-722.

[167] Recknagel R O, Glende E A, Britton R S. Free radical damage and lipid peroxidation[M]. In Hepatotoxicology. Boca Raton: CRC press, 2020: 401-436.

[168] Richards M P, Hultin H O. Effect of pH on lipid oxidation using trout hemolysate as a catalyst: a possible role for deoxyhemoglobin[J]. Journal of Agricultural and Food Chemistry, 2000, 48(8):3141-3147.

[169] Roncalés P, Ceña P, Beltrán J A, et al. Ultrasonication of lamb skeletal muscle fibres enhances postmortem proteolysis[J]. Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1993, 196(4):339-342.

[170] Ruiz J, Ventanas J, Cava R, Andrés A, Garcı́a C. Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. Meat Science, 1999, 52(1):19-27.

[171] Rumack C M, Levine D. Diagnostic ultrasound[M]. Amsterdam: Elsevier Health Sciences, 2017.

[172] Ryu Y, Choi Y, Kim B C. Variations in metabolite contents and protein denaturation of the longissimus dorsi muscle in various porcine quality classifications and metabolic rates[J]. Meat Science, 2005, 71(3):522-529.

[173] Sabio E, Vidal-Aragon M, Bernalte M, et al. Volatile compounds present in six types of dry-cured ham from south European countries[J]. Food Chemistry, 1998, 61(4):493-503.

[174] Saldaña E, Saldarriaga L, Cabrera J, et al. Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods[J]. Food Research International, 2019, 119:839-849.

[175] Sánchez-Peña C M, Luna G, García-González D L, et al. Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC[J]. Meat Science, 2005, 69(4):635-645.

[176] Sanger J W, Wang J, Fan Y, et al. Assembly and dynamics of myofibrils[J]. Journal of Biomedicine and Biotechnology, 2010.

[177] Santarelli R L, Pierre F, Corpet D E. Processed meat and colorectal cancer: a review of epidemiologic and experimental evidence[J]. Nutrition and Cancer, 2008, 60(2):131-144.

[178] Sarower M G, Hasanuzzaman A F M, Biswas B, et al. Taste producing components in fish and fisheries products: A review[J]. International Journal of Food and Fermentation Technology, 2012, 2(2):113.

[179] Schlichtherle-Cerny H, Grosch W. Evaluation of taste compounds of stewed beef juice[J]. Zeitschrift für Lebensmitteluntersuchung und-Forschung A, 1998, 207(5):369-376.

[180] Sentandreu M, Toldrá F. Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham[J]. European Food Research and Technology, 2001, 213(2):83-87.

[181] Sentandreu M A, Toldrá F. Purification and biochemical properties of dipeptidyl peptidase I from porcine skeletal muscle[J]. Journal of Agricultural and Food Chemistry, 2000, 48(10):5014-5022.

[182] Serpe L, Giuntini F. Sonodynamic antimicrobial chemotherapy: First steps towards a sound approach for microbe inactivation[J]. Journal of Photochemistry and Photobiology B: Biology, 2015, 150:44-49.

[183] Sforza S, Boni M, Ruozi R, et al. Identification and significance of the N-terminal part of swine pyruvate kinase in aged Parma hams[J]. Meat Science, 2003, 63(1):57-61.

[184] Shah A, Ogasawara M, Egi M, et al. Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet[J]. Food Chemistry, 2010, 122(1):249-253.

[185] Shi H, Shahidi F, Wang J, et al. Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms[J]. Food Production, Processing and Nutrition, 2021, 3(1):1-26.

[186] Silva F V. Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry[J]. International Journal of Food Microbiology, 2015, 206:17-23.

[187] Siró I, Vén C, Balla C, et al. Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat[J]. Journal of Food Engineering, 2009, 91(2):353-362.

[188] Smith D V, Margolskee R F. Making sense of taste[J]. Scientific American, 2001, 284(3):32-39.

[189] Sofos J N. Use of phosphates in low-sodium meat products[J]. Food Technology (USA), 1986.

[190] Song H, Liu J. GC-O-MS technique and its applications in food flavor analysis[J]. Food Research International, 2018, 114:187-198.

[191] Song S, Zhang X, Hayat K, et al. Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow[J]. Food Chemistry, 2011, 124(1):203-209.

[192] Spanier A, Flores M, Toldrá F, et al. Meat flavor: contribution of proteins and peptides to the flavor of beef[J]. Quality of Fresh and Processed Foods, 2004:33-49.

[193] Stadnik J, Dolatowski Z J. Influence of sonication on Warner-Bratzler shear force, colour and myoglobin of beef (m. semimembranosus)[J]. European Food Research & Technology, 2011, 233(4):553-559.

[194] Stadnik J, Dolatowski Z J, Baranowska H M. Effect of ultrasound treatment on water holding properties and microstructure of beef (m. semimembranosus) during ageing[J]. LWT-Food Science and Technology, 2008, 41(10):2151-2158.

[195] Sugimoto M, Obiya S, Kaneko M, et al. Metabolomic profiling as a possible reverse engineering tool for estimating processing conditions of dry-cured hams[J]. Journal of Agricultural and Food Chemistry, 2017, 65(2):402-410.

[196] Takahashi K. Mechanism of meat tenderization during post-mortem ageing: calcium theor[M]. Paper presented at the International Congress of Meat Science and Technology.1999:230-235.

[197] Tal-Figiel B. The formation of stable w/o, o/w, w/o/w cosmetic emulsions in an ultrasonic field[J]. Chemical Engineering Research and Design, 2007, 85(5):730-734.

[198] Tawalbeh D, Ahmad W W, Sarbon N. Effect of ultrasound pretreatment on the functional and bioactive properties of legumes protein hydrolysates and peptides: A comprehensive review[J]. Food Reviews International, 2022:1-23.

[199] Temussi P A. The good taste of peptides[J]. Journal of Peptide Science, 2012, 18(2):73-82.

[200] Todd, E. Food-borne disease prevention and risk assessment. International journal of environmental research and public health, 2020, 17(14):5129.

[201] Toldrá F. The role of muscle enzymes in dry-cured meat products with different drying conditions[J]. Trends in Food Science & Technology, 2006, 17(4):164-168.

[202] Toldrá F. Dry-cured meat products[M]. New York: John Wiley & Sons, 2008.

[203] Toldrá F. Proteolysis and lipolysis in flavour development of dry-cured meat products[J]. Meat Science, 1998, 49S1:S101.

[204] Toldrá F, Aristoy M C, Flores M. Contribution of muscle aminopeptidases to flavor development in dry-cured ham[J]. Food Research International, 2000, 33(3-4):181-185.

[205] Toldrá F, Aristoy M C, Part C, et al. Muscle and adipose tissue aminopeptidase activities in raw and dry-cured ham[J]. Journal of Food Science, 1992, 57(4):816-818.

[206] Toldrá F, Etherington D J. Examination of cathepsins B, D, H and L activities in dry-cured hams[J]. Meat Science, 1988, 23(1):1-7.

[207] Toldrá F, Flores M. The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham[J]. Critical Reviews in Food Science, 1998, 38(4):331-352.

[208] Toldrá F, Flores M, Sanz Y. Dry-cured ham flavour: enzymatic generation and process influence[J]. Food Chemistry, 1997, 59(4):523-530.

[209] Toldrá F, Gallego M, Reig M, et al. Recent progress in enzymatic release of peptides in foods of animal origin and assessment of bioactivity[J]. Journal of Agricultural and Food Chemistry, 2020, 68(46):12842-12855.

[210] Toldrá F, Rico E, Flores J. Cathepsin B, D, H and L activities in the processing of dry-cured ham[J]. Journal of the Science of Food and Agriculture, 1993, 62(2):157-161.

[211] Tomasevic I, Djekic I, Font-i-Furnols M, et al. Recent advances in meat color research[J]. Current Opinion in Food Science, 2021, 41:81-87.

[212] Townsend W, Davis C, Lyon C, et al. Effect of pork quality on some chemical, physical, and processing properties of fermented dry sausage[J]. Journal of Food Science, 1980, 45(3):622-626.

[213] van Gemert L J. Odour thresholds: Compilations of odour threshold values in air, water and other media[M]. Oliemans Punter, 2011.

[214] Vestergaard C S, Schivazappa C, Virgili R. Lipolysis in dry-cured ham maturation[J]. Meat Science, 2000, 55(1):1-5.

[215] Villamiel M, García-Pérez J V, Montilla A, et al. Ultrasound in food processing: Recent advances[J]. 2017.

[216] Wang A, Kang D, Zhang W, et al. Changes in calpain activity, protein degradation and microstructure of beef M. semitendinosus by the application of ultrasound[J]. Food Chemistry, 2018, 245:724-730.

[217] Wang B, Du X, Kong B, et al. Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi[J]. Ultrasonics Sonochemistry, 2020, 64:104860.

[218] Wang D, Yan L, Ma X, et al. Ultrasound promotes enzymatic reactions by acting on different targets: Enzymes, substrates and enzymatic reaction systems[J]. International Journal of Biological Macromolecules, 2018, 119:453-461.

[219] Wang D, Zhang J, Zhu Z, et al. Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS[J]. LWT-Food Science and Technology, 2022, 155:112870.

[220] Wang F, Gao Y, Wang H, et al. Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)[J]. Meat Science, 2021, 175:108449.

[221] Wang L, Li J, Teng S, et al. Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem aging[J]. Meat Science, 2022, 185:108718.

[222] Wang S, Chen H, Sun B. Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)[J]. Food Chemistry, 2020, 315:126158.

[223] Wang Y, Jiang Y T, Cao J X, et al. Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production[J]. Food Chemistry, 2016, 190:33-40.

[224] Wang Y, Zhang W, Zhou G. Effects of ultrasound-assisted frying on the physiochemical properties and microstructure of fried meatballs[J]. International Journal of Food Science & Technology, 2019, 54(10):2915-2926.

[225] Warner R, McDonnell C K, Bekhit A, et al. Systematic review of emerging and innovative technologies for meat tenderisation[J]. Meat Science, 2017, 132:72-89.

[226] Wu S, Yang J, Dong H, et al. Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms[J]. Food Chemistry, 2021, 342:128381.

[227] Wu X F, Zhang M, Adhikari B, et al. Recent developments in novel freezing and thawing technologies applied to foods[J]. Critical Reviews in Food Science and Nutrition, 2017, 57(17):3620-3631.

[228] Wu Z, Ma W, Xue S J, et al. Ultrasound-assisted immersion thawing of prepared ground pork: Effects on thawing time, product quality, water distribution and microstructure[J]. LWT-Food Science and Technology, 2022:113599.

[229] Xiao Z, Ge C, Zhou G, et al. 1H NMR-based metabolic characterization of Chinese Wuding chicken meat[J]. Food Chemistry, 2019, 274:574-582.

[230] Xiong Y. Muscle proteins[M]. In Proteins in Food Processing. Cambridge: Woodhead Publishing, 2018.

[231] Xu C, Zang M, Qiao X, et al. Effects of ultrasound-assisted thawing on lamb meat quality and oxidative stability during refrigerated storage using non-targeted metabolomics[J]. Ultrasonics Sonochemistry, 2022, 90:106211.

[232] Yamaguchi M, Kawai T, Kitagawa M, et al. A new method for rapid and quantitative detection of the Bacillus cereus emetic toxin cereulide in food products by liquid chromatography-tandem mass spectrometry analysis[J]. Food Microbiology, 2013, 34(1):29-37.

[233] Yang Y, Zhang X, Wang Y, et al. Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing: Aroma generated from lipid oxidation in bacon (unsmoked)[J]. European Journal of Lipid Science and Technology, 2017, 119(10).

[234] Yao Y, Zhang W, Liu S. Feasibility study on power ultrasound for regeneration of silica gel—a potential desiccant used in air-conditioning system[J]. Applied Energy, 2009, 86(11):2394-2400.

[235] Yin H, Xu L, Porter N A. Free radical lipid peroxidation: mechanisms and analysis[J]. Chemical Reviews, 2011, 111(10):5944-5972.

[236] Yin Y, Zhou L, Pereira J, et al. Insights into digestibility and peptide profiling of beef muscle proteins with different cooking methods[J]. Journal of Agricultural and Food Chemistry, 2020, 68(48):14243-14251.

[237] Yu H, Mei J, Xie J. New ultrasonic assisted technology of freezing, cooling and thawing in solid food processing: A review[J]. Ultrasonics Sonochemistry, 2022:106185.

[238] Yu Q, Wu W, Tian X, et al. Unraveling proteome changes of Holstein beef M. semitendinosus and its relationship to meat discoloration during post-mortem storage analyzed by label-free mass spectrometry[J]. Journal of Proteomics, 2017, 154:85-93.

[239] Zhan X, Sun D W, Zhu Z, et al. Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review[J]. Critical Reviews in Food Science and Nutrition, 2018, 58(17):2925-2938.

[240] Zhang C, Sun Q, Chen Q, et al. Effectiveness of ultrasound-assisted immersion thawing on the thawing rate and physicochemical properties of chicken breast muscle[J]. Journal of Food Science, 2021, 86(5):1692-1703.

[241] Zhang J, Pan D, Zhou G, et al. The changes of the volatile compounds derived from lipid oxidation of boneless dry-cured hams during processing[J]. European Journal of Lipid Science and Technology, 2019, 121(10):1900135.

[242] Zhang J, Toldrá F, Zhang W. Insight into Ultrasound-induced modifications of the proteome and flavor-related proteins of unsmoked bacon by applying label-free quantitation technology[J]. Journal of Agricultural and Food Chemistry, 2022.

[243] Zhang J, Ye Y, Sun Y, et al. 1H NMR and multivariate data analysis of the differences of metabolites in five types of dry-cured hams[J]. Food Research International, 2018, 113:140-148.

[244] Zhang J, Yi Y, Pan D, et al. 1H NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing[J]. Food Research International, 2019, 122:114-122.

[245] Zhang J, Zhang Y, Wang Y, et al. Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs[J]. Innovative Food Science & Emerging Technologies, 2020, 62:102365.

[246] Zhang J, Zhang Y, Zou Y, et al. Effects of ultrasound-assisted cooking on quality characteristics of spiced beef during cold storage[J]. LWT-Food Science and Technology, 2021, 136:110359.

[247] Zhang L, Duan W, Huang Y, et al. Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken[J]. International Journal of Food Properties, 2020, 23(1):1804-1824.

[248] Zhang M, Haili N, Chen Q, et al. Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles[J]. Meat Science, 2018, 136:1-8.

[249] Zhang M, Xia X, Liu Q, et al. Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage[J]. Meat Science, 2019, 151:24-32.

[250] Zhang R, Xing L, Kang D, et al. Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins[J]. Ultrasonics Sonochemistry, 2021, 74:105582.

[251] Zhang R, Zhang J, Zhou L, et al. Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork[J]. Ultrasonics Sonochemistry, 2021, 79:105759.

[252] Zhang Y, Zhang D, Huang Y, et al. L-arginine and L-lysine degrade troponin-T, and L-arginine dissociates actomyosin: Their roles in improving the tenderness of chicken breast[J]. Food Chemistry, 2020, 318:126516.

[253] Zhao C J, Schieber A, Gänzle M G. Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations–A review[J]. Food Research International, 2016, 89:39-47.

[254] Zhao G, Zhou G, Wang Y, et al. Time-related changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperature[J]. Meat Science, 2005, 70(2):381-388.

[255] Zhao G, Zhou G, Xu X, et al. Studies on time-related changes of dipeptidyl peptidase during processing of Jinhua ham using response surface methodology[J]. Meat Science, 2005, 69(1):165-174.

[256] Zhou C Y, Bai Y, Wang C, et al. 1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures[J]. Food Control, 2021:107873.

[257] Zhou C Y, Tang C B, Wang C, et al. Insights into the evolution of myosin light chain isoforms and its effect on sensory defects of dry-cured ham[J]. Food Chemistry, 2020, 315:126318.

[258] Zhou C Y, Wang C, Dai C, et al. iTRAQ-based quantitative proteomic characterizes the salting exudates of Jinhua ham during the salting process[J]. Food Control, 2019, 100:189-197.

[259] Zhou C Y, Wang C, Tang C B, et al. Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham[J]. Food Chemistry, 2019, 297:125012.

[260] Zhou C Y, Wu J Q, Tang C B, et al. Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures[J]. Food Control, 2019, 106:106694.

[261] Zhou C Y, Xia Q, He J, et al. Insights into ultrasonic treatment on the mechanism of proteolysis and taste improvement of defective dry-cured ham[J]. Food Chemistry, 2022, 388:133059.

[262] Zhou C Y, Pan D D, Cao J X, et al. A comprehensive review on molecular mechanism of defective dry-cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights[J]. Comprehensive Reviews in Food Science and Food Safety, 2021, 20(4):3838-3857.

[263] Zhou G, Zhao G. Biochemical changes during processing of traditional Jinhua ham[J]. Meat Science, 2007, 77(1):114-120.

[264] Zhou L, Zhang J, Xing L, et al. Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review[J]. Trends in Food Science & Technology, 2021, 110:493-512.

[265] Zhou L, Zhang J, Yin Y, et al. Effects of ultrasound-assisted emulsification on the emulsifying and rheological properties of myofibrillar protein stabilized pork fat emulsions[J]. Foods, 2021, 10(6):1201.

[266] Zhu Z, Zhao C, Yi J, et al. Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins[J]. Journal of the Science of Food and Agriculture, 2018, 98(11):4323-4330.

[267] Zou Y, Kang D, Liu R, et al. Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef[J]. Ultrasonics Sonochemistry, 2018, 46:36-45.

[268] Zou Y, Zhang W, Kang D, et al. Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking[J]. International Journal of Food Science & Technology, 2018, 53(3):828-836.