Meat product aroma is affected by various meat processing factors. In this review the main biochemical reactions involved in the development of meat product aroma (wet, dry cured and fermented) are fully described. Moreover, the different techniques used for key aroma elucidation in meat products are defined. The aroma compounds present in wet, dry cured and fermented meat products (sausage and whole piece) have been summarized. The mechanisms of aroma formation during the manufacture of cooked and dry/fermented meat products are described. In wet meat products the main reactions described are lipid degradation (oxidative reactions), Maillard reactions, Strecker degradation, and thiamine degradation while in dry meat products are; lipid degradation (oxidative reactions), thiamine degradation, microbial carbohydrate fermentation and microbial metabolism including complex interactions among them such as the amino acid degradation produced by lipid oxidation products. Finally, the effect of current health trends such as salt, fat and nitrifying content reduction on the development of meat product aroma is explained.

肉制品的香气受各种肉加工因素的影响。在这篇综述中，充分描述了涉及肉制品香气发展（湿，干固化和发酵）的主要生化反应。此外，还定义了用于阐明肉制品中主要香气的不同技术。总结了湿，干固化和发酵肉制品（香肠和整块）中存在的香气化合物。描述了在煮熟和干燥/发酵肉制品生产过程中形成香气的机理。在湿肉产品中，所描述的主要反应是脂质降解（氧化反应），美拉德反应，斯特雷克降解和硫胺素降解，而在干肉产品中则描述为：脂质降解（氧化反应），硫胺素降解，微生物碳水化合物的发酵和微生物代谢包括它们之间的复杂相互作用，例如脂质氧化产物产生的氨基酸降解。最后，解释了当前健康趋势（例如盐，脂肪和硝化含量降低）对肉制品香气发展的影响。