In this study, the mechanism of zinc ions (Zn2+) effects on myofibrillar protein (MP) constitutive relationships and gel properties was investigated, and then the influence of Zn2+ on the edible quality of mutton meat products in the actual meat production process has been studied. The result showed that the protein solubility, emulsification properties, and particle size of samples supplemented Zn2+ decreased significantly (P < 0.05) compared with the control group. Fourier transform infrared spectra and scanning electron microscope images found that a high concentration of Zn2+ (> 0.6 mg/L) reduced the stability of the gel structure. Chemical force and molecular docking confirmed that Zn2+ increased the ionic and disulfide bonds of MP, and predicted the binding site between MP and Zn2+. With the increase in Zn2+ concentration, the edible quality of the mutton product (texture, tenderness, and water retention) showed a trend of first slightly increasing and then decreasing. Then sensory evaluation results indicated that mutton products with added moderate Zn2+ scored higher. During the cooking process, adding 0.4 mg/L of Zn2+ can optimize the edible quality of lamb products. This study provided a theoretical basis for the utilization of Zn2+ in mutton and meat products.

A 3D finite element (FE) model was developed and verified for the survey of airflow and mass transfer in a ripening room containing approximately 100 salami products. The 3D FE model integrates the material properties, geometry, positions of the salami products, and detailed structure of the ripening room. Convergence problems arising from complicated geometry are avoided using the proposed two-step method to solve the airflow field and mass transfer problems in separate simulations. In the ripening experiment, the measured airflow, moisture content, and water activity data were collected and compared with simulation results. The developed model enables the prediction of the airflow around salami and the moisture content and water activity of the salami products. The FE model shows that airflow velocity is almost zero around the side part of the salami products. As the number of layers of the salami (from L1 to L2 to L3) increases, the airflow velocity around the middle part of the salami decreases. This nonuniform distribution causes an inhomogeneous distribution of the moisture content of the products. In particular, the model predictions show the clear effect of changing process settings on the moisture content profiles and water activity during the ripening process. Finally, this study provides a reference for precisely simulating medium- or large-scale industrial ripening systems, aiding in the intelligent manufacturing of fermented meat products.

The effects of direct inoculation of compound culture starter (Lactiplantibacillus plantarum and Saccharomyces cerevisiae) on the color, texture, and flavor qualities of fermented pork liver, sausage, and jerky were investigated. The results showed that inoculation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae could significantly increase the lightness value (L*) and chroma value (C*) values of meat products and promote the color development of products. Meanwhile, it can also improve the tenderness of the products. The post-inoculation fermentation process enhanced the diversity and concentration of flavor compounds, improving the overall flavor of the product, and a total of 11 characteristic flavor compounds were identified. Inoculated fermentation reduced the levels of pentanal and methanethiol, which were unpleasant odor components in pork liver. In addition, inoculation fermentation could reduce the concentration of nonanal, which contributes to rancid fat odor in jerky. Inoculated fermentation enriched the flavor profile of meat products through the dual effects of "removing gamey flavor and enhancing aroma". The results also showed that, after inoculation, the umami taste of meat products was enhanced, and bitter and sour tastes were inhibited. In conclusion, Lactiplantibacillus plantarum and Saccharomyces cerevisiae could serve as an excellent culture starter for industrial production, providing a feasible path for green and healthy meat processing.

Cultured meat represents an emerging frontier in cellular agriculture, garnering increasing interest due to its potential benefits regarding sustainability, animal welfare, and food safety. However, its development is hampered by challenges in flavor modulation and sensory quality, primarily due to the limited biosynthesis of fat-derived flavor compounds. Although adipose tissue engineering has been extensively studied, its industrial-scale production is hampered by serum dependency and low differentiation efficiency. Therefore, the establishment of serum-free, efficient strategies for regulating lipid synthesis is urgently needed. In this study, we developed a serum-free adipogenic induction system and investigated its underlying regulatory mechanisms. We demonstrated that Serum-Free Differentiation Medium 1 (SFM-1) initiated the differentiation program and induced intracellular lipid deposition in preadipocytes (~10% by Day 8). Serum-free differentiation medium 2 (SFM-2), which supplied oleic acid (OA) as a lipid substrate and signaling activator, markedly enhanced lipid droplet accumulation and differentiation efficiency. Ultimately, serum-free differentiation medium 3 (SFM-3), leveraging the synergistic action of oleic acid (OA) and transferrin (TRF), successfully activates the expression of SEPTIN4, which in turn regulates a core adipogenic network—including the master transcription factors PPARγ and CEBPα, as well as downstream functional genes. Mechanistically, the OA/TRF combination in SFM-3 upregulates SEPTIN4, unveiling a previously unrecognized regulatory axis that activates the PPARγ signaling pathway, thereby synchronizing the proliferation and differentiation of precursors and guiding them from initiation to functional maturity. Our study presents a chemically defined, scalable platform for the serum-free adipogenic differentiation of porcine adipocytes, offering a promising strategy for the controllable production of fat components in cultured meat and supporting its industrialization.

This study systematically delineates three functional categories of peptides (qualitative peptides, quantitative peptides, and co-peptides) for the first time, and proposes a quantitative reference strategy based on the synergistic application of these peptides. This strategy constructs a calibration curve using the response ratio of target quantitative peptides to co-peptides. Validation using simulated samples demonstrated that most recoveries fell within the range of 85.33% to 119.37%. The coefficient of determination (R²) exceeded 0.995, and all relative standard deviation (RSD) values were below 14.51%. Furthermore, applying this strategy to commercial meat products yielded seven optimal peptide combinations with strong resistance to interference, effectively correcting complex matrix interference. This cost-effective, highly efficient and reliable method provides a practical and promising technical approach for food authenticity analysis.

Saccharomyces cerevisiae Y70 is supposed to be potentially used as a source of alternative ingredient due to its high protein content and pleasant flavor. The purpose of this study was to determine the nutritional value, peptidome profile, and antioxidant activities of hydrolysates with various molecular weights from specific S. cerevisiae Y70 obtained by autolysis and enzymatic methods. In the current study, the analysis of nutritional components indicated that all extractive hydrolysates were rich source of proteins, essential amino acids, flavor amino acids, RNA, phenols and carbohydrates, with low fat. The analysis of peptidome revealed differences in the number and composition among extractive hydrolysates, which exhibited their potential biological activities. The low molecular weight hydrolysates showed good 1,1-diphenyl-2-picrylhydrazyl, 2,2'-diazo-bis(3-ethyl-benzothiazole-6-sulfonic acid) cation, hydroxyl radicals scavenging activity and ferrous ion chelating activity. These findings revealed that the hydrolysates of S. cerevisiae Y70 have nutritional value and could provide useful information for their potential application as alternative and functional ingredients in the food and pharmaceutical industries. (c) 2026 The authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

To explore the effect of berberine hydrochloride on the proliferation and differentiation of chicken myoblasts. In this study, the effects of berberine hydrochloride on cell proliferation and differentiation were detected by CCK-8 assay, EdU staining and Desmin immunofluorescence staining. The gene expression levels of myogenic factor 5 (MYF5) and myogenic differentiation 1 (MYOD) were determined by real-time quantitative PCR (RT-qPCR). The effects of berberine hydrochloride on the gene expression profiles of chicken myoblasts were also investigated by RNA sequencing analysis. The results showed that berberine hydrochloride treatment significantly promoted the proliferation of chicken myoblasts while inhibiting the expression of MYOD (P<0.01) and MYF5 (P<0.05). Desmin staining showed slightly weaker fluorescence signals in the cytoplasm of the experimental group than that of the control group, indicating that berberine hydrochloride inhibited the differentiation of chicken myoblasts to a certain extent. In addition, Gene Ontology enrichment analysis (GO) showed that the differential genes were mainly enriched in extracellular space and matrix, cell adhesion, and cell migration regulation after berberine hydrochloride treatment; Kyoto Encyclopedia of Genes and Genomes enrichment analysis (KEGG) showed that the differential genes were mainly enriched in tyrosine metabolism, TGF-β signaling pathway, MAPK signaling pathway and cell adhesion molecule-related signaling pathway. The RT-qPCR results showed that in the TGF-β pathway, the expression of Inhibitor of DNA Binding 1 (ID1) and Paired-like Homeodomain Transcription Factor 2 (PITX2) was upregulated, while Follistatin (FST) was downregulated. In the MAPK pathway, the pro-proliferative genes Insulin-like Growth Factor 2 (IGF2), Fibroblast Growth Factor 7 (FGF7), FBJ Murine Osteosarcoma Viral Oncogene Homolog (FOS), Fms-related Tyrosine Kinase 1 (FLT1), and MAPK-activated Protein Kinase 3 (MAPKAPK3) were all upregulated, whereas the calcium channel gene Calcium Voltage-gated Channel Subunit Alpha1 E (CACNA1E) was downregulated. These findings suggested that berberine hydrochloride might synergistically regulate the proliferation-differentiation balance of myoblasts through the interaction between the TGF-β and MAPK signaling pathways. In this study, we found that berberine hydrochloride promoted the proliferation of chicken myoblasts and analyzed the molecular mechanism and provided theoretical support for the efficient culture of chicken myoblasts in vitro.

The increase in human population has led to imminent pressures to develop new edible proteins with decreased environmental footprints. The most promising approach involves the production of single cell protein (SCP) from yeasts, which have been utilized in a wide variety of foods for thousands of years. In this study, 102 yeast strains isolated from traditional fermented pork (Nanx Wudl) were investigated for their potential as SCP producer for the first time. Based on preliminary screening, Saccharomyces cerevisiae Y70 and Candida parapsilosis H5Y13, both showing high protein content and excellent growth capability, were selected for further analysis via 4D-DIA proteomics technology. Proteomic analysis indicated that the oxidative metabolism pathways, including TCA cycle, oxidative phosphorylation and pentose phosphate pathway, may have a significant impact on global protein synthesis and production. This study provides useful information for selecting SCP-producing yeast from Chinese fermented meat products and contribute to a deeper understanding of the underlying metabolic mechanisms behind global protein synthesis in yeast. Furthermore, these findings also provide potential molecular targets for genetic engineering modifications in yeast, aimed at constructing highly efficient cell factories for protein production.

Background: Propelled by transformative bio-manufacturing technologies, the cell-cell-cultured meat Industry has entered a phase of rapid technological iteration, with profound potential to emerge as a sustainable highquality protein source for future global food systems. However, due to the scarcity of large-scale, long-term human dietary exposure data, potential allergenic risks have emerged as one of the major safety concerns. Scope and approach: Grounded in critical control points across cell-cultured meat production chain, this review first systematically collates reported allergens and their allergenicity profiles, then evaluates the status, evolution and trends of relevant technology R&D, consumer perception and regulatory systems. Finally, from interdisciplinary and in-depth perspectives, it explores latent allergenic risks that are indirect yet profoundly long-lasting. Key findings and conclusions: Focusing on critical control points in production chain (seed cells, culture media and scaffolds, bioreactors, tissue remodeling and post-processing), this review systematically summarizes characterized allergens and their allergenicity, and consolidates established allergen profiles. It also objectively analyzes the current status, challenges and future directions of allergenicity assessment technologies, consumer cognition and regulatory frameworks. From a far-reaching vantage point, it further dissects allergenic risks and uncertainties linked to ultra-processing traits, nutritional imbalance, the "Old Friends Hypothesis", cellular stress-induced Damage associated molecular patterns (DAMPs), and multi-allergen combined effects. With cautious optimism, this review provides theoretical and practical guidance for building a robust allergenic risk prevention framework, and proposes policy recommendations to balance cutting-edge innovation and safety supervision, thereby promoting the healthy and sustainable growth of the cell-cultured meat industry.

This study aimed to elucidate the multiscale regulatory mechanism of oat (3-glucan (OBG) on gel properties of lamb myofibrillar proteins (MPs) under low-salt conditions, with molecular docking and dynamics simulations validating binding modes, sites, and stability of MP-OBG complexes. Results showed reducing NaCl from 0.6 M to 0.3 M decreased gel strength and water-holding capacity by 33.44% and 15.58%, whereas adding 2% OBG compensated for these deficits. Low-field nuclear magnetic resonance analysis revealed OBG promoted the conversion of free water to immobilized water via hydrogen bonding and physical entrapment resulting from network densification. OBG significantly increased storage and loss modulus of low-salt MPs gels, effectively inhibiting viscoelasticity attenuation. Microstructural observations indicated OBG facilitated formation of compact and homogeneous three-dimensional networks. At molecular level, OBG induced transition in MPs secondary structures from a-helix to (3-sheet and random coil, exposing hydrophobic regions. Under 0.3 M NaCl, 2% OBG enhanced hydrogen bond, hydrophobic interaction, and disulfide bond of MPs by 2.30-, 1.25-, and 1.82-fold. Furthermore, OBG increased particle size and turbidity of MPs, promoting protein interactions and enhancing availability of binding sites. Molecular simulations revealed OBG primarily bound to myosin via hydrogen bonds, embedded into its hydrophobic cavity and formed stable hydrogen bonds with 10 key residues. This interaction induced conformational rearrangements of myosin, enabling effective polysaccharide anchoring and enhancing structural stability of MP-OBG complexes. This study clarifies OBG mitigates deterioration of low-salt MPs gels via molecular interaction-structural reorganization-performance optimization, providing insights into polysaccharide-protein interactions and theoretical basis for high-quality low-salt meat products.

Against the backdrop of global food system challenges—including protein scarcity, food waste, and socio-economic inequity—animal by-products represent a critical yet underutilized resource for advancing circularity, equity, and decarbonization. Porcine Large Intestine (PLI), a nutrient-dense by-product with high annual yield (560,000–840,000 tons in China) and significant cultural value in culinary traditions, remains underexploited due to persistent off-odors and the absence of a standardized pretreatment protocol that balances flavor authenticity, microbial safety, and practical feasibility for small and medium-sized enterprises (SMEs). To address this gap, this study established the first continuous water bath temperature gradient (40–100 °C) to systematically evaluate the synergistic effects of temperature on PLI’s physicochemical properties, volatile flavor profiles, and microbial safety. A comprehensive analytical approach was employed, including physicochemical assays, headspace solid-phase microextraction coupled with gas chromatography–olfactometry-mass spectrometry (HS-SPME/GC-O-MS), electronic nose (E-nose) analysis, microbial testing, and multivariate statistical analyses (OPLS-DA, PCA). Samples were categorized into four groups: untreated (R0), low-temperature (< 60 °C), medium-temperature (60–80 °C), and high-temperature (≥ 80 °C). Results demonstrated that temperatures exceeding 70 °C significantly increased cooking loss and reduced moisture content, while shear force decreased markedly above 80 °C. A total of 43 volatile organic compounds (VOCs) were identified, including 18 key aroma-active compounds with relative odor activity values (ROAV) ≥ 1. The medium-temperature group (60–80 °C) exhibited the highest total VOC concentration, whereas temperatures ≥ 80 °C reduced core off-odor compounds—4-methylphenol, 3-methylindole, and indole—by 46.5

Digital twin technology creates dynamic, real-time virtual replicas of physical entities across their full lifecycle. Enabled by real-time data acquisition, multi-physics coupled simulation, and intelligent decision optimization, it can accurately characterize the core inherent laws of food systems, including heat and mass transfer, dynamic microbial evolution, and quality deterioration during processing, thus emerging as a key enabler for the digital and intelligent transformation of the global food industry. The food sector faces persistent systemic challenges, including skilled labor shortages, raw material batch variability, processing quality fluctuations, high supply chain losses, and limited responsiveness to diversified consumer demands. By integrating Internet of Things (IoT), artificial intelligence (AI), advanced simulation, and big data analytics, digital twin technology enables precise end-to-end control across the food processing value chain. This paper proposes a four-tier technical architecture (perception, model, simulation, and application layers) and a scenario-based implementation framework for core food processing domains, systematically analyzing the technical pathways, operational boundaries, and research gaps of digital twin applications. We further identify cross-cutting coupling challenges across data, model, process, and governance dimensions, along with corresponding mitigation strategies. Our analysis confirms that digital twin adoption delivers real-time monitoring, predictive quality assurance, and holistic process optimization across the food chain, reducing manual reliance, operational losses, and improving product consistency and production efficiency. Finally, we outline priority research directions to advance the inclusive, standardized, and sustainable application of digital twin technology in the food industry.

Cell cultured meat has been extensively studied as an environmentally friendly, energy-saving and more effective technology. However, there are many technical bottlenecks, especially the regulatory mechanism and manufacturing method of in vitro myogenesis. Based on an edible modified silk protein scaffold, with 3D culturing, in situ differentiated and transcriptome analysis, this study describes novel scaffolds and fabrication methods for cell cultured meat. The results showed that the effective space and utilization efficiency for cell culture of the scaffold is 26-1000 that of the traditional culture dish; it could form a tissue-like structure. Transcriptomics revealed the regulatory pathways and key factors of different cycles. It clarifies that the multi-cycle process of myoblast myogenesis in vitro is different from the single feedback regulation in vivo. More importantly, a novel scaffold-based cell cultured meat manufacturing method was developed, further develop a new tissue culture solution that is different from existing cell culture meat production.For manufacturing processes, it provides a new cell culture meat technology system, provides a theoretical basis for the regulation of cell proliferation and muscle growth, and lays the technical foundation for in situ tissue culture of cell cultured meat in vitro.

Amidst growing demand for meat products, concerns regarding their authenticity and safety have intensified, primarily due to potential fraudulent substitutions of cheaper meats, which are not accurately labeled. This study presents a novel strategy for the rapid screening and validation of target peptides for accurate quantitative analysis using high-resolution mass spectrometry (HRMS) coupled with multivariate statistical analysis. By integrating hierarchical clustering analysis (HCA) with parallel reaction monitoring (PRM), five species-specific peptides were validated as reliable biomarkers for pork quantification. These peptides demonstrated accurate quantification in simulated meat products with known accurate contents, achieving recoveries of 78–128%, with RSD less than 12%. This methodology markedly enhances screening efficiency by excluding 80% of non-quantitative peptides, providing a robust solution for meat authenticity verification.

Although coagulase-negative Staphylococcus (CNS), along with technological activities, plays a key role in fermented sausage flavour and nutrient production, the molecular mechanism of these activities remains elusive. In this study, 18 CNS strains with high proteolytic activity were isolated from Chinese Dong fermented pork (Nanx Wudl), and their technological and transcriptomic properties were investigated. After biochemical identification and genetic analysis, their technological properties, including nitrate reductase, catalase, antioxidant, and lipolytic activities and their growth under varying temperatures, salt concentrations, and pH levels were evaluated. Their aroma-producing potential was also determined in a model medium resembling fermented sausages. Transcriptomic analysis was performed using the most promising isolates. Biochemical identification and 16S rDNA sequencing revealed that the 18 Staphylococcus strains belonged to Staphylococcus xylosus, Staphylococcus saprophyticus, Staphylococcus carnosus, Staphylococcus sciuri, and Staphylococcus equorum. In terms of technological properties, 16 strains showed a nitrate-reducing ability, while 11 strains had a lipolytic activity. All strains exhibited superoxide dismutase (SOD) and catalase activities; four strains displayed an SOD activity of > 50%. They also tolerated 10% NaCl and 150 mg/kg of nitrite. They showed significant differences in ketone and acid production. The transcriptomic analysis of S. xylosus strains Sx3 and Sx6, which were selected because of their excellent enzymatic activities and aroma-producing ability, revealed the remarkable effect of genes related to pyruvate catabolism and amino acid metabolism on aroma generation. Therefore, this study provided valuable insights into the metabolic mechanisms underlying the technological properties of CNS and identified promising candidates as starter cultures in fermented sausage manufacturing.

Super-chilling can extend the shelf life of high-oxygen modified atmosphere packaged (MAP) pork from 14 to 56 days compared to conventional chilling storage. The spoilage of raw pork may result from the growth of microorganisms, which ultimately release undesirable metabolites. To investigate this, the microbial and metabolic characteristics of super-chilled MAP pork were determined using 16S rRNA sequencing and untargeted metabolomics based on UHPLC-MS/MS. Dominant spoilage bacteria identified in super-chilled MAP pork (Leuconostoc, Trueperella, Carnobacterium, and Massilia) differ from those in the chilling MAP pork (Brochothrix, Pseudomonas, and Serratia). Metabolomics analysis shows that the different metabolites (DMs) in the super-chilling group contained more lipids and lipid-like molecules, while the DMs in the chilling group contained more organic acids and derivatives. WGCNA reveals that most metabolites in super-chilled MAP pork are correlated to Leuconostoc and Trueperella. According to the KEGG analysis, twenty-nine metabolic pathways were discovered as potential mechanisms underlying the spoilage of super-chilled MAP pork, encompassing lipid, amino acid, and nucleotide metabolism. Random forest analysis identified 63 critical metabolites as spoilage biomarkers, in which 43 metabolites (containing amino acids, lipids, hypoxanthine, xanthine, and nicotinic acid et al.) and 18 metabolites (containing IMP, lactate, and carbohydrate and their phosphorylated products) may be metabolites and substrates of these spoilage bacteria, respectively. This study provides new insights into the changes in microbial and metabolic characteristics that occur during the spoilage of super-chilled MAP pork.

This review explores the multifaceted effects of salt on the generation of volatile flavor compounds in meat products, focusing on key processes such as lipid hydrolysis and oxidation, protein degradation, the Maillard reaction, and microbial metabolism. The findings indicate that different salt concentrations can yield distinct outcomes: while moderate salt levels (approximately 1.5–2.5%) enhance lipid oxidation in a controlled manner—thereby promoting the formation of desirable aldehydes and ketones—excessive salt (>3% or 4%) may lead to over-oxidation, producing off-flavors. Similarly, moderate salt promotes protein denaturation and increases solubility, releasing key amino acids and peptides that serve as flavor precursors, whereas high salt concentrations accelerate protein over-oxidation, compromising flavor quality. Salt also regulates water activity, favoring Maillard reactions and diversifying the flavor profile. Moreover, low-salt environments support the growth of beneficial microorganisms, resulting in more complex flavor compounds, whereas overly high salt contents can reduce microbial diversity and simplify product flavor. Therefore, precise salt usage is crucial for optimizing both the aromatic complexity and the overall quality of meat products. Future research should further investigate the comprehensive impact of salt concentration on these biochemical pathways, enabling the development of meat products suited to low-salt dietary trends while preserving distinctive flavor characteristics.

The objective of this paper is to study the impacts of modified atmosphere packaging (MAP) with different gas compositions (70 % O2/20 % CO2/10 % N2;80 % CO2/20 % N2) on quality and dynamic microbial changes of marinated pork chops during the storage period under super-chilled and cooling conditions. Compared with the shelf life of 14 days at 4 °C, the shelf life of prepared pork chops was extended to 56 days at -2 °C storage. The content of carbonyl groups, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), and total viable count (TVC) values were significantly reduced (P < 0.05). The super-chilled storage effectively delayed the oxidation of proteins and lipids. The 16srRNA gene amplicon sequencing results showed that the microbial communities of marinated pork chops between -2 °C and 4 °C storages showed a high similarity, except for Serratia, a specific spoilage bacteria in high O2 MAP storing at 4 °C. The gas composition significantly affected the bacterial communities in the different treatment groups (P < 0.05). The spoilage biomarkers in high O2 and high CO2 MAPs were Brochothrix and Leuconostoc, respectively. Significant differences were also observed between high O2 and high CO2 MAPs for the functional potentials based on KEGG, especially for carbohydrate and amino acid metabolism (P < 0.05). The results of this paper provide valuable information for the preservation strategies of prepared meat products.

Three-dimensional (3D) bio-printing is an emerging tissue engineering technology, and its printing parameters have been upgraded to enable in-depth application in cell-cultured meat. However, excellent printable and edible bio-inks for cell-cultured meat are in urgent need of development. Therefore, a low-cost bio-ink based on albumin and gelatin was developed. At first, suitable printability of the bio-ink was determined by rheology analysis, excellent mechanical stability, and excellent mechanical stability of the printed scaffold was also proved by water absorption and degradation rate. Next, the biocompatibility of the scaffold and its interaction with cells were clarified through cell proliferation culture, cell status research and omics analysis. Notably, AG7 demonstrated better printability and AGS7 provided better conditions for cell attachment, proliferation and migration, S-shaped exponential growth curve further revealed the significant advantages of AGS7 scaffolds in cell culture. More importantly, the tissue culture process of muscle cells was simulated to organoid culture, which elucidated the interaction information between cells and scaffolds. This work has filled the vacancy in the industry and provides a novel strategy for the development of production of cell cultured meat.

The development of desirable flavor in processed lamb remains a significant challenge for the meat industry. This study aimed to investigate the effects of ultrasound-assisted vacuum tumbling (UVT) on the flavor characteristics of lamb using a combined analytical approach of flavoromics, lipidomics, and metabolomics. The results indicated that UVT significantly expedited the degradation and subsequent oxidation of crucial flavor precursors, including phospholipid metabolites (phosphatidylethanolamine, phosphatidylserine, cytidine diphosphate-diglyceride, phosphatidylcholine, and lysophosphatidylcholine), glyceride metabolites (triacylglycerols), nucleotide metabolites (inosine monophosphate and guanosine monophosphate), and amino acid metabolites (L-glutamine). This acceleration was associated with the formation of desirable flavor compounds in the marinated lamb, including Hexanal, 1-Octen-3-ol, Methional, 2-Acetylfuran, and various esters. In conclusion, this study demonstrates that UVT is a powerful strategy for intensifying and controlling the flavor profile of meat products, providing a robust theoretical foundation for the precise application of ultrasound technology in the modern meat industry.