Kokumi peptides in meat products: molecular activity, sensory performance, and reformulation potential

The growing demand for salt- and fat-reduced meat products has intensified the challenge of preserving mouthfulness, continuity, and aftertaste. Kokumi peptides are promising sensory modulators, but receptor-level activity does not necessarily translate into sensory effects in meat products. This review examines kokumi peptides from a translational perspective and distinguishes kokumi-active peptides identified in receptor assays or simplified systems from kokumi-effective peptides and peptide-rich preparations that produce measurable effects in meat-relevant matrices. It integrates evidence on structural features, calcium-sensing receptor (CaSR)-centered mechanisms, matrix effects, processing, oral release, and sensory validation. Current evidence supports CaSR activation for selected peptides, whereas matrix association, processing stability, and the surrounding taste-aroma background may influence product-level outcomes but remain insufficiently characterized. Distinct from reviews that address kokumi substances across broad food categories or emphasize peptide generation, this review organizes the evidence around the transition from molecular activity to product-level sensory performance in meat matrices.