Tuning Meat Flavor via Cold Plasma‐Mediated Oxidation Networks: Prospects for Simultaneous Deodorization and Aroma Preservation

This article is the first to specifically review the flavor-oriented design of early meat products mediated by cold plasma (CP) oxidation networks. It systematically summarizes the unique mechanisms and application prospects of CP technology in regulating meat flavor and proposes that, as a nonthermal processing method, it can directly modulate lipid and protein oxidation pathways through reactive oxygen and nitrogen species (RONS), thereby collaboratively achieving odor suppression and characteristic aroma retention. In contrast to conventional methods, CP technology precisely targets the oxidation reaction network under low-temperature conditions, thereby preventing the degradation of heat-sensitive compounds and preserving textural integrity. This approach introduces a novel strategy for the targeted design of meat flavors. Future advancements in this field will rely on elucidating the molecular interactions between CP and flavor compounds, developing integrated multi-omics analytical frameworks, and enhancing intelligent, controllable CP equipment to facilitate the technology's industrial implementation.