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The risk of inadequate management of agro‐waste is an emerging challenge. However, the economic relevance of agro‐waste valorization is one of the key strategies to ensure sustainable development. Among the agro‐waste, oilseed waste and its by‐products are usually seen as mass waste after the extraction of oils. Oilseed by‐products especially oilseed cakes are a potential source of protein, fiber, minerals, and antioxidants. Oilseed cakes contain high value‐added bioactive compounds which have great significance among researchers to develop novel foods having therapeutic applications. Moreover, these oilseed cakes might be employed in the pharmaceutical and cosmetic industries. Thus, as a result of having desirable characteristics, oilseed by‐products can be more valuable in wide application in the food business along with the preparation of supplements. The current review highlights that plentiful wastes or by‐products from oilseeds are wasted if these underutilized materials are not properly valorized or effectively utilized. Hence, promising utilization of oilseeds and their wastes not only assists to overcome environmental concerns and protein insecurity but also helps to achieve the goals of zero waste and sustainability. Furthermore, the article also covers the production and industrial applications of oilseeds and by‐products along with the potential role of oilseed cakes and phytochemicals in the treatment of chronic diseases.

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The flavor is an essential organoleptic trait of meat, affecting its acceptability and delectability towards consumers. Flavor, in the meat, is formed through thermally produced reactions, including vitamin degradation, maillard reaction and lipid oxidation.Such reactions lead to the development of meat flavor with some bloody taste and aroma during cooking. However, adverse effects like discoloration, cooking loss, hard texture, and flavor loss can occur due to conventional cooking. Currently, some novel thermal and non-thermal processing techniques are being explored with the promise to ensure mild processing. Owing to their milder processing conditions, such methods can effectively improve the flavor together with improved nutritional value of meat and meat products. This review discusses the application and optimization of various thermal and non-thermal processing techniques in meat processing with special focus on development and preservation of meat flavors.Novelty impact statement: Conventional cooking has adverse effects on the meat quality and its organoleptic attributes. However, applications of non-thermal processing techniques have been explored to ensure mild processing's and flavor formation.Optimization of various thermal and non-thermal processing techniques with special focus on development and preservation of meat flavors is of industrial importance.

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