Ready-to-heat pork needs a defined sensory reference

The sensory quality of ready-to-heat meat dishes is not determined by the recipe alone. A study published on 14 September compares freshly stir-fried yuxiang shredded pork with commercial ready-to-heat products. It combines sensory-panel work, electronic nose and tongue measurements, free-amino-acid analysis, and two instrumental methods for volatile compounds. Its central contribution is methodological: flavour fidelity is treated as the interaction of perception, taste-active substances and volatile profiles, rather than as a single flavour defect.