Abstract
The processing technique critically determines the quality of prepackaged braised meat products. This study aimed to evaluate the effects of an innovative processing method against traditional methods on the product's shelf-life and quality attributes. Results: no significant difference in shelf-life was observed between the experimental and control groups. However, the innovative method significantly improved product quality. The experimental group exhibited a redder and bluer color, significantly higher hardness (2-4 times, p < 0.01) and chewiness, alongside better moisture retention and meat yield. Sensory evaluation confirmed an overall preference for the experimental group (p < 0.05). Flavor profile analysis revealed a greater number and more stable retention of key flavor compounds (alcohols, ketones, and ethers) in the experimental group. The innovative processing method optimizes traditional techniques by significantly enhancing the physicochemical, textural, sensory, and flavor properties of prepackaged braised meat, without compromising shelf-life, providing a novel strategy for producing high-quality products.