Flavor is a key determinant of food quality, and elucidating its formation mechanisms is of great significance for product optimization and satisfying consumer preferences. Traditional sensory analysis is inherently subjective, while instrumental analysis can objectively assess flavor components but provides limited insight into the formation mechanisms. This article adopts a narrative literature review to summarize the applications of omics technologies in food flavor research in recent years. It focuses on genomics, transcriptomics, proteomics, metabolomics, lipidomics, and multi-omics technologies. It points out that current studies remain largely confined to identifying differential molecular features, lacking in-depth exploration from molecular interactions to causal mechanisms. At the same time, single-omics methods can only provide partial information and cannot capture the multi-level regulatory networks of flavor formation. A causal inference framework for analyzing flavor mechanisms at the omics level through multi-omics integration and intervention experiments has been proposed. It emphasizes that artificial intelligence technology provides a promising solution for the interactive analysis of complex multi-omics datasets. Future research should focus on developing low-cost, high-throughput real-time analysis methods, cross-omics data fusion strategies, and the rigorous exploration of scientific causal relationships.

Heat treatment is a crucial step in meat processing, which significantly affects the quality characteristics of meat products by altering the conformation of proteins. A systematic investigation was conducted to characterize the impact of three heat treatment methods-poaching (P), stir-frying (SF), and low-temperature long-time vacuum cooking (LTLT)-on porcine myofibrillar proteins. The results demonstrated that thermal processing induced protein oxidation and denaturation, with SF showing the most pronounced effects: the highest carbonyl content (5.29 & micro;mol/mg) and lowest sulfhydryl content (29.18 & micro;mol/mg). LTLT best preserved ionic and hydrogen bonds while exhibiting the weakest hydrophobic interactions. Secondary structure analysis revealed significant alpha-helix to beta-sheet conversion, which was most evident in SF. Molecular dynamics simulations confirmed heating-induced myosin unfolding, showing increased root mean square deviation and beta-sheet content alongside decreased hydrogen bonds and alpha-helix content. These findings offer molecular insights into heat treatment methods in meat processing, thereby enabling a more scientific selection of thermal processing strategies.

The application of natural phenolic compounds (NPCs) in the meat industry has attracted increasing attention. In this study, the effects of chlorogenic acid (CGA) at different ratios (0.006% (w/w), 0.01% (w/w), and 0.02% (w/w)) on protein and lipid oxidation in rabbit meat during cold storage at –4 °C were investigated. The results showed that the addition of 0.01% (w/w) CGA significantly reduced protein and lipid oxidation during cold storage. Compared with the control group, the thiobarbituric acid-reactive substances (TBARS) values, lipoxygenase (LOX) activity, and carbonyl content of rabbit meat supplemented with CGA during cold storage were lower, while the sulfhydryl level was higher than that of the control group. Furthermore, a* and a*/b* ratios—which could show the degree of protein oxidation and color stability in meat samples—were positively impacted by CGA. Additionally, it was noted that the addition of CGA lowered the pH and prevented microbes from growing. Therefore, the addition of CGA significantly improved the quality of refrigerated rabbit meat, and the appropriate addition amount of 0.01% CGA (100 mg/kg) means that the CGA cost of 1 kg of meat can be as low as 0.8 yuan, providing a theoretical basis for the application of chlorogenic acid in the meat industry.

Natural phenolic compounds (NPCs) have been proven to effectively extend the storage time of meat products in recent years. To promote the discovery of more NPCs and their applications, this review examines recent progress in the classification, antioxidant, and antibacterial mechanisms of NPCs used in meat products. These compounds are found in both edible and inedible parts of plants, including fruits, vegetables, and trees. The recycling of agricultural by-products aligns with green agricultural trends and serves as a guideline for developing new sources of natural additives. Studies on the application of NPCs in various livestock and poultry products, either directly mixed into the matrix or indirectly contacted by preparation into bioactive films and packaging materials, has highlighted the great potential of NPCs. The pro-oxidative effects of NPCs on proteins and their interactions with biological macromolecules, such as proteins, provide new ideas for in-depth research on antioxidant and antibacterial mechanisms.

BackgroundThis study explores the impact of varying altitudes on the quality characteristics of Mianning ham.MethodsBy utilizing Solid-Phase Microextraction—Gas Chromatography–Mass Spectrometry (SPME-GC-MS) technology and high-throughput sequencing techniques, the physicochemical properties, volatile flavor compounds, and shifts in microbial communities of Mianning ham at different altitudes were investigated.ResultsHam’s water content, aw, pH, malondialdehyde content,and nitrite content at high altitudes were higher, while the salt content of ham at low altitudes was higher. 112 volatile compounds were identified in ham fermented for 0, 1, and 2 years at low altitude and high altitude, and the volatile compounds in ham at high altitude were more abundant than those in ham at low altitude. The main flavor compounds were 1-octene-3-ol, Nonyl aldehyde, Octanal, and 15 other volatile compounds. At the phylum level, the dominant bacteria were Firmicutes and Proteobacteria, and the fungus was Basidiomycota. Staphylococcus was the dominant bacterium at the genus level, and Aspergillus was the dominant fungus.The correlation analysis of microorganisms and volatile flavor substances showed that Cobetia promoted the formation of Benzaldehyde in ham at low altitudes. In contrast, Kocuria promoted the formation of 1-Octanol, Heptanol,1-Butanol, 2-Heptanone, 3-Hydroxy-2-butanone, Octanal, and Hexanal in ham at high altitudes.DiscussionThere were obvious differences in the quality of Mianning ham between the two altitudes.

The Nanjiang Yellow Goat (NJYG), Jintang Black Goat (JTBG), and Jianzhou Da’er Goat (JZDEG) are representative local goat breeds for meat production in Sichuan Province, China. This study conducted a comprehensive evaluation of the meat quality of the longissimus dorsi muscle of three goat breeds. Variations in meat quality were observed in terms of meat pH, color, ash and fat content, water activity, and muscle fiber structure. Quantitative proteomics analysis was employed to identify biomarkers for goat meat quality, revealing hundreds of differentially expressed proteins among three goat breeds. KEGG enrichment analysis revealed enriched pathways including oxidative phosphorylation, thermogenesis, citrate cycle (TCA cycle), fatty acid degradation and metabolism, as well as valine, leucine, and isoleucine degradation. Moreover, weighted protein co-expression network analysis and protein–protein interaction analysis uncovered valuable biomarkers, including GSTM3, NDUFS, OGDH, ACO2, HADH, ACAT1, ACADS, ACAA2, HSPG2, ITGA7, PARVB, ALDH9A1, ADH5, and LOC102190016, for assessing goat meat quality. This investigation highlighted the disparities in meat quality among local goat breeds in Sichuan, China, and provided insights into underlying biological pathways and valuable biomarkers for goat meat quality.

Modified atmosphere packaging (MAP) effectively preserves fresh meat. Our work investigated physicochemical properties, volatilome and microbial community dynamics in goat meat stored under different conditions: CO2-MAP (30 % CO2 + 70 % N2), O2-MAP (70 % O2 + 30 % CO2), CO-MAP (0.4 % CO + 30 % CO2 + 69.6 % N2) and vacuum packaging (VP). Goat meat in VP maintained the highest pH and TVB-N, while CO2-MAP meat exhibited the lowest pH, redness (a*) and TBARS. O2-MAP meat showcased a fresh meat-like a* and the highest TBARS. Notably, CO-MAP meat stood out for superior quality, presenting moderate pH, the highest a*, and the lowest levels of TVB-N, TBARS, cooking loss and aerobic plate counts. Fourteen key volatilomes, such as hexanal and 1octen-3-ol in fresh goat meat, and ethyl 3-methylbutyrate in spoilt goat meat, significantly influenced the volatilome profile. Predominant spoilage bacteria in goat meat comprised Pseudomonas, Shewanella, Serratia and Lactococcus, with Pseudomonas, Lactococcus and Acinetobacter being associated with meat quality parameters like shear force, cooking loss and meat lightness. These spoilage bacteria were linked to key volatile compounds like hexanal, 2-methylbutanol and 3-methylbutyrate. This study provides novel insights into the relationship between bacteria, volatilome profile and spoilage processes in goat meat under VP and MAP.

Proteins serve as crucial functional components in food processing, with their unique physicochemical properties directly influencing the texture and stability of food products. Proteins exhibit a range of functional properties, including emulsification, foaming, gelation, and hydration. These properties arise from the structural differences in protein molecules. To equip proteins with enhanced and diversified biological functions, researchers have developed a variety of protein modification techniques. Recent breakthroughs in artificial intelligence technologies have opened new opportunities for research on protein chemical modifications. Novel algorithms based on advanced techniques, such as deep learning, image recognition, and natural language processing, have been developed for intelligent prediction of protein modification sites. The application of these AI technologies provides innovative research tools and methodological support for rational design and targeted engineering of protein functions. This review delves into the applications of chemical modification methods aimed at improving protein solubility, emulsifying capabilities, gelation capacity, antioxidant activity, antimicrobial properties, and nutritional value. These modifications alter the structural and functional attributes of proteins, significantly enhancing their performance within food systems and expanding their application prospects in such domains as medicine and biomaterials.

To optimize the enzymatic hydrolysis process of Boletus edulis for preparing a high-antioxidant yak meat preservative, the Box-Behnken response surface method was used, with DPPH scavenging rate as the key evaluation metric. DPPH, OH, O-2-, total antioxidant capacity, electronic nose, and headspace-solid phase microextraction-gas chromatography-mass spectrometry were used to evaluate the antioxidant properties and flavor quality of the five groups of samples. The results showed that the optimum enzymatic hydrolysis conditions were achieved at an enzyme dosage of 1.8 %, a pH of 5.7, and a temperature of 48 degrees C. Under these conditions, DPPH, OH scavenging rate, and total antioxidant capacity were 91.12 %, 60.63 %, and 451.71 mu mol/mL, respectively. In addition, the contents of volatile organic compounds (VOCs) in compound enzymewere(FU) higher than those in cellulase(CU), pectinase(GU), and papain(PU) but were not significantly different from those in control group(CK). Eight key flavor substances were detected in FU, which were higher than those in CU, GU, PU, and CK. In addition, Mantel test correlation analysis revealed that 1-hepten-3-one significantly correlated with OH scavenging rate (P < 0.01). The findings provide a reference for further research on the enzymatic hydrolysate of Boletus edulis as an antioxidant product in the food field.

Liangshan Semi-fine Wool Sheep (LSWS, Ovis aries) are widely raised in Liangshan Yi Autonomous Prefecture, Sichuan, China. To provide a scientific basis for LSWS meat processing, our study investigated various parameters across six meat parts of LSWS including the neck, chuck roll, thin flank, outside flat, eye of round, and hind shank. Our findings revealed that thin flank displayed a higher pH24 compared to outside flat (p < 0.05), as well as greater lightness than outside flat and hind shank (p < 0.05), along with higher redness than eye of round (p < 0.05). Hardness among six meat parts ranked in descending order as chuck roll, hind shank, outside flat, eye of round, neck, and thin flank. Meanwhile, the odor activity value decreased in the order of thin flank, eye of round, hind shank, neck, chuck roll, and outside flat. In terms of the nutritional composition, hind shank exhibited the highest protein content (p < 0.05). Thin flank also contained elevated levels of polyunsaturated fatty acids (PUFAs, 4977 μg/g), Σn-3 (1859 μg/g) and Σn-6 (2962 μg/g) fatty acids (p < 0.05). Regarding human health implications, thin flank showed a lower thrombogenicity index (p < 0.05). This study undertook a comprehensive analysis of meat quality and nutritional attributes across six LSWS meat parts, providing a scientific foundation for LSWS meat industry development and assisting consumers in making informed purchasing decisions.

This study aims to determine the differences in the effects of vacuum packaging and modified atmosphere packaging on the quality, flavor, and microorganisms of Mianning ham. Vacuum packaging exhibits stronger antioxidant properties (a* value), while modified atmosphere packaging inhibits microorganisms and delays the decline of Aw through CO2. A total of 249 volatile substances was determined in the ham, while 19 main flavor substances, such as 1-octanol, hexanal, 2-nonanone, and p-cresol, were identified. It was found that the packaging method significantly affected the contents of alcohols and hydrocarbons. At the phylum level, Firmicutes is the dominant bacterial community. At the genus level, in the vacuum packaging group, Tetragenococcus and Carnobacterium are the core contributing bacteria for flavor, while Staphylococcus is dominant in both packaging types and may inhibit flavor formation.

In this study, the impact of compound lactic acid bacteria on the quality and flavor of Baiwei Chicken was explored by adding compound lactic acid bacteria in the pickling process of Baiwei Chicken. The results showed that the pH value increase of the Baiwei Chicken samples in the compound lactic acid bacteria group was limited, the L* value (lightness) and a* value (redness) were increased, while the b* value (yellowness) was decreased. It indicates that the meat color of Baiwei Chicken in the compound lactic acid bacteria group was brighter and more ruddy. The water-holding capacity of the Baiwei Chicken samples in the compound lactic acid bacteria group was always greater than that of the control group, with improved elasticity and reduced viscosity, and the oxidation process during storage was delayed. It indicates that the chicken treated with compound lactic acid bacteria has better tenderness compared with the control group chicken. Within the same storage period, the quality of the chicken treated with compound lactic acid bacteria is better. In flavor research, the concentrations of key flavor substances such as linalool and eucalyptol in the Baiwei Chicken samples of the compound lactic acid bacteria group were significantly increased, endowing it with richer meat aroma and herbal aroma characteristics.

Flavor is a crucial factor influencing consumer preference. This study systematically evaluated the effects of three thermal treatments-low-temperature long-time cooking (LTLT), poaching (P), and stir-frying (SF)-on volatile flavor compounds (VFCs) in pork tenderloin. A total of 133 distinct VFCs were identified using Solid-phase microextraction-gas chromatography-mass spectrometry, including hydrocarbons, aldehydes, alcohols, esters, ketones, acids, etc., with aldehydes being dominant in flavor. Multivariate analysis combined with odor activity values (OAVs) identified hexanal, nonanal, octanal, 1-octen-3-ol, and heptanal as key VFCs. Pearson correlation analysis revealed that these key VFCs were significantly positively correlated with protein carbonyl content, hydrophobic interactions, disulfide bonds, and beta-turns, while negatively correlated with random coils and hydrogen bond content. The molecular docking of hexanal and 1-octen-3-ol respectively with myosin revealed that hydrogen bonds, hydrophobic interactions, and van der Waals forces are the primary driving forces for interactions between proteins and key VFCs. However, the binding sites of myosin with flavor compounds differed under various thermal treatments, indicating that thermal processing can control flavor binding sites by altering the conformation of myofibrillar proteins. This study provides a better understanding of the mechanisms underlying flavor changes in meat during thermal processing.

Chuanbai Rex (CR) and New Zealand white (NZ) rabbits are highly popular and widely produced for meat consumption in Sichuan, China. But comparative studies on nutritional and sensory qualities of meat from two breeds are still lacking. This study integrated lipidomic and volatilomic approaches to elucidate the breed-specific differences in the longissimus dorsi between CR and NZ (n = 5 per breed). Analysis of fatty acid composition revealed that CR had lower content of PUFA but with a more balanced n-6/n-3 PUFA ratio compared to NZ. LC-MS-based lipidomics identified 52 significantly different lipids between the two breeds, and CR had higher levels of phospholipids and sphingolipids, while NZ was richer in triglycerides and diglycerides. SPME-GC-MS analysis identified a total of 140 VOCs, including primarily aldehydes (>50%), alcohols (<20%), and hydrocarbons (<15%). CR contained unique aroma compounds such as acetoin and 2-(E)-heptenal, while NZ had more of nonanal and pentadecane. Pearson correlation analysis performed between differential lipid metabolites and characteristic VOCs showed that 22 lipid biomarkers were significantly correlated with seven key VOCs, suggesting breed-distinct pattern for flavor formation. Albeit a small sample size, this study provides preliminary insights into biochemical mechanisms determining rabbit meat quality and offers a scientific basis for developing premium rabbit meat products tailored to consumer preferences.

Microbial community succession is closely related to the corruption of meat, but there are few studies on microbial community assembly and their relationship with physicochemical indexes in meat during chilled storage (4 °C). This study aimed to investigate the mechanism of bacterial community assembly and the effect of microbial succession on quality changes during the preservation of goat meat. The results showed that the stochastic process was the primary driving mechanism during community construction. During the chilled storage, the predominant bacteria in the three groups at the genus level were Acinetobacter and Pseudomonas. With the extension of storage duration, the relative abundance of Pseudomonas in samples from local markets and slaughterhouses increased rapidly and gradually acted as dominant flora during the succession process. Spearman correlation analysis revealed that Pseudomonas exhibited a highly significant positive association with total volatile basic nitrogen (TVB-N) and a highly significant negative correlation with redness (p < 0.01), which is crucial in the degradation of meat quality. These results provide guidance for regulating the microbial communities of goat meat during preservation by optimizing the storage conditions to delay the deterioration of goat meat.

The impacts of LactiLactilactobacillus sakei (LS), Pediococcus acidilactici (PA), and Latilactobacillus curvatus (LC) on quality properties, protein and lipid oxidation, and microbial dynamics of pickled pepper rabbit meat during refrigerated storage (4 °C for 1, 3, 5, and 7 days) were investigated. The results showed that the addition of lactic acid bacteria bioprotective agents effectively reduced the pH of pickled pepper rabbit meat, inhibited protein and lipid oxidation, suppressed the growth and proliferation of spoilage bacteria, and maintained favorable textural characteristics. Among the tested strains, Latilactobacillus curvatus exhibited the most significant preservation effects throughout the storage period. On day 7 of storage, the TBARS value of the LC group was 20.60% lower than that of the LS group and 14.68% lower than that of the PA group. Similarly, the total carbonyl content was 12.30% lower than the LS group and 6.21% lower than the PA group, while the total sulfhydryl content was 20.81% and 10.12% higher, respectively. Additionally, the TVB-N value was 11.91% lower than the LS group and 4.37% lower than the PA group. Additionally, the Latilactobacillus curvatus group maintained a lower pH, superior elasticity, chewiness, and cohesiveness, while effectively inhibiting spoilage bacterial growth and proliferation. In conclusion, Latilactobacillus curvatus was the most effective bioprotective agent for preserving the storage characteristics of pickled pepper rabbit meat.

Protein glycosylation modification is an effective way to enhance the functional properties of natural proteins. This study aims to explore the preparation of glycosylation products (PPCs) through the Maillard reaction or enzymatic glycosylation using transglutaminase. The study discusses the advantages and disadvantages of preparing PPCs using dry heat, wet heat, and enzymatic glycosylation, as well as factors influencing the glycosylation process. Compared to natural proteins, PPCs demonstrate superior functional properties, including solubility, viscosity, emulsifying ability, gelling ability, thermal stability, antioxidant activity, and antibacterial activity. With improved functional performance, PPCs have broad application prospects as raw materials in food processing. For example, PPCs can be used as antioxidants, emulsifiers, gelling agents, and carriers for various bioactive molecules in the food industry. In the pharmaceutical field, PPCs are expected to serve as contrast agents and dressings. Furthermore, the application of PPCs in food processing should also consider specific processing requirements to achieve the intended enhancement of glycosylated protein functionality. Applications of glycosylated proteins in food and medicine industry. image

Summary Freezing is a common food preservation method that can extend the shelf life of food, but the ice crystals and recrystallisation during freezing, storage and transportation cause significant damage to frozen food. Antifreeze proteins are a class of proteins that widely exist in organisms living in cold conditions, such as fish, insects, plants and microorganisms in Antarctica and other cold regions. Antifreeze proteins can reduce the freezing point of water, inhibit recrystallisation effects, modify ice crystal morphology and effectively suppress the quality deterioration caused by ice crystals during food freezing. This review comprehensively introduces the source, antifreeze mechanism, application in food, influencing factors and regulating methods of antifreeze activity of antifreeze proteins, as well as the limitations of antifreeze proteins. It also looks forward to the future application of antifreeze proteins in food.

Sulforaphane (SFN) has shown diverse effects on human health and diseases. SFN was administered daily to C57BL/6J mice at doses of 1 mg/kg (SFN1) and 3 mg/kg (SFN3) for 8 weeks. Both doses of SFN accelerated body weight increment. The cross-sectional area and diameter of Longissimus dorsi (LD) muscle fibers were enlarged in SFN3 group. Triglyceride (TG) and total cholesterol (TC) levels in LD muscle were decreased in SFN groups. RNA sequencing results revealed that 2455 and 2318 differentially expressed genes (DEGs) were found in SFN1 and SFN3 groups, respectively. Based on GO enrichment analysis, 754 and 911 enriched GO terms in the SFN1 and SFN3 groups, respectively. KEGG enrichment analysis shown that one KEGG pathway was enriched in the SFN1 group, while six KEGG pathways were enriched in the SFN3 group. The expressions of nine selected DEGs validated with qRT-PCR were in line with the RNA sequencing data. Furthermore, SFN treatment influenced lipid and protein metabolism related pathways including AMPK signaling, fatty acid metabolism signaling, cholesterol metabolism signalling, PPAR signaling, peroxisome signaling, TGFβ signaling, and mTOR signaling. In summary, SFN elevated muscle fibers size and reduced TG and TC content of in LD muscle by modulating protein and lipid metabolism-related signaling pathways.