Broiler meat quality is governed by complex biological interactions spanning genetic, nutritional, environmental, and management factors, yet current literature remains fragmented across disciplinary silos. Most studies focus independently on pre-slaughter conditions or postmortem processes, limiting mechanistic understanding of how upstream determinants collectively shape meat quality outcomes. This review addresses this gap by proposing a unified mechanistic framework that integrates pre-slaughter factors, muscle metabolism at slaughter, and postmortem biochemical transformations as interconnected components governing final meat quality traits, with multi-omics approaches enabling system-level resolution. The framework identifies key mechanistic hubs, including muscle energy metabolism, mitochondrial function, oxidative balance, calcium homeostasis, and proteolytic systems, which act as central regulators linking pre-slaughter influences on postmortem conversion dynamics. These processes collectively determine pH decline kinetics, protein degradation, lipid oxidation, and structural integrity during postmortem transformation, ultimately shaping tenderness, water-holding capacity, color stability, flavor development, and susceptibility to quality defects such as pale, soft, exudative and dark, firm, dry meat. A key feature of the synthesis is resolution of persistent trade-offs in the literature, including growth efficiency versus meat quality, oxidative stability versus nutritional enrichment, and rapid muscle accretion versus myopathy susceptibility. The review further integrates multi-omics technologies, linking genomic variants, proteomic pathways, and metabolomic signatures with physiological and phenotypic outcomes, thereby enabling predictive modeling of meat quality traits across production stages. This system level integration provides a foundation for integrated precision management strategies to highlight the coordinated control of pre-slaughter conditions, muscle metabolism, and postmortem processes in commercial broiler systems to achieve improved quality broiler meat production.
The present study evaluated the feasibility of rearing fast-growing broiler chickens in an open-sided house for 42 days in Bangladesh using different feed withdrawal strategies, with particular emphasis on growth performance, meat quality, survivability, and economic returns. A total of 480 Indian River meat-type day-old chicks (DOCs) were reared up to 42 days and randomly allocated into four treatment groups. The first group was a control that provided ad libitum feeding throughout the production cycle (AdLF). The remaining groups received ad libitum feeding for the first 7 days, followed by daily feed withdrawal for 8 h. Accordingly, the second group was subjected to feed withdrawal from 8 to 28 days (3-WksFW), the third group from 8 to 35 days (4-WksFW), and the fourth group from 8 to 42 days (5-WksFW). Each treatment consisted of six replicates with 20 birds per replicate. Key performance indicators, including body weight (BW), body weight gain (BWG), feed intake (FI), feed conversion ratio (FCR), survivability, carcass yield, meat quality, and benefit-cost ratio (BCR), were evaluated. As expected, the overall BWG was significantly higher in the AdLF group (3170.52 g/bird; P = 0.000), followed by the 3-WksFW (3040.43 g/bird) and 4-WksFW (2878.86 g/bird) groups, with the lowest value observed in the 5-WksFW group (2510.85 g/bird). Similar trends were observed for final BW and FI. Despite the higher BW, BWG, and FI in the AdLF group, feed withdrawal strategies improved survivability, meat quality, and, notably, economic efficiency. The highest BCR was recorded in the 4-WksFW group (1.14), followed by the 3-WksFW (1.07), 5-WksFW (1.07), and AdLF (1.05) groups. FCR was not significantly affected by treatment; however, abdominal fat deposition was reduced in birds subjected to feed withdrawal. Overall, feed withdrawal improved water holding capacity with a significant decreased of cooking loss, although the meat color was unaffected. In conclusion, the 4-WksFW strategy is recommended for rearing broilers up to 42 days in open-sided housing under local conditions, as it optimizes meat quality, survivability, and profitability in small-scale production systems.
Duck meat and broth are widely consumed for their distinctive flavors, which are significantly influenced by breed-a critical determinant of consumer preference. Using untargeted metabolomics, this study identified key molecular compounds underlying flavor differences in cooked meat and broth across duck breeds: Cherry Valley Duck (CV), Jinling White Duck (JL), and Liancheng White Duck (LD). The results revealed that JL exhibited intermediate levels of flavor-related metabolites-including cysteine, 4‑butyl‑5-propylthiazole, furaneol A, and several dipeptides-compared to CV and LD, which may contribute to its more balanced and appealing flavor profile. Water boiling induced significant biochemical transformations in the meat, ultimately shaping the characteristic flavor profiles of both the cooked meat and the resulting broth. KEGG pathway enrichment analysis revealed that amino acid metabolism, nucleotide catabolism, fatty acid metabolism, and carbohydrate catabolism were the primary metabolic pathways underlying breed-related flavor differences and flavor evolution during cooking. This study demonstrates that untargeted metabolomics is an effective tool for elucidating the molecular basis of meat flavor formation and transformation, offering valuable insights for future research on poultry flavor profiling and the impact of thermal processing on meat quality.
Isovaleric acid (IVA) has been shown to benefit gut health, but its effects on broiler meat quality remain unclear. A total of 864 broilers were assigned to control or 0.05%, 0.1%, or 0.2% IVA groups to evaluate the effects of IVA supplementation on performance, blood biochemistry, immunity, gut microbiota, metabolome, and meat quality. IVA increased average daily gain and, at some doses, feed intake and villus height, while reducing feed conversion ratio. It also lowered serum blood urea nitrogen at 21 and 42 days and modulated inflammatory and immune indices. IVA improved meat quality by increasing breast and leg muscle protein content at 42 days, reducing drip loss and shear force, and improving color parameters. Microbiome analysis showed that IVA reduced Ace index and altered bacterial and fungal β-diversity at 21 days, whereas at 42 days it increased bacterial Shannon index and shifted community composition, while fungal α-diversity remained largely unchanged. Metabolomics revealed marked changes in lipid and amino acid metabolism. Integrative analysis identified Collinsella, norank_f__Ruminococcaceae, and unclassified_f__Oxalobacteraceae as key taxa associated with beneficial muscle metabolites. These findings highlight a gut microbiota-metabolome-muscle axis contributing to improved broiler meat quality and inform nutritional interventions in poultry production.
1. This study evaluated whether pancreatin super-dosage or extrusion could mitigate the negative effects of high dietary inclusion of Chlorella vulgaris (20%), on broiler growth performance. It assessed changes in meat traits and preliminary health-related indicators.2. A total of 120, 7-d old broilers were allocated into one of four treatments; a control diet, or supplemented with either 20% untreated C. vulgaris, 20% C. vulgaris plus 0.30% pancreatin or 20% extruded C. vulgaris. Growth performance was monitored weekly from d 7 to 35 of age, with post-slaughter evaluations focusing on meat traits and organ metrics. Excreta quality and beak adhesion scores were recorded weekly.3. The results indicated that 20% C. vulgaris inclusion impaired growth performance and pancreatin supplementation restored final body weight to levels comparable to those of controls by d 35 of age (p < 0.001). Extrusion affected feed conversion ratio (FCR; p < 0.001). The Chlorella. vulgaris diets improved breast muscle yield and carcass yields increased when treatments were applied (p < 0.001 and p = 0.010, respectively).4. Meat fatty acid profile was improved which was characterised by a reduced n-6/n-3 ratio (p < 0.001), alongside enhanced antioxidant capacity (p = 0.030) and increased yellowness (p < 0.001). No adverse effects were observed in health-related indicators, including excreta quality, digesta viscosity and organ measurements (p > 0.05), although feed adhesion to the beak was increased in all C. vulgaris diets, particularly the extruded form (p < 0.001).5. In conclusion, incorporating 20% C. vulgaris into broiler diets was feasible when combined with enzyme super-dosage, allowing recovery of final body weight and improving meat quality without compromising animal health. However, extrusion at this inclusion level impaired feed efficiency.
Listeriosis, caused by Listeria monocytogenes (L. monocytogenes), is an important foodborne disease characterized by low incidence but high case fatality rates. Its prevalence varies across regions and is influenced by hygiene practices, food handling, and environmental conditions. In developing countries like Ethiopia, data on L. monocytogenes is often limited due to a lack of awareness. This study aims to assess the prevalence of L. monocytogenes in retail meat and dairy products and evaluate their antimicrobial profiles. A total of 422 food samples were collected from May 2022 to March 2023 using a cross-sectional study design. The Listeria species were isolated and identified using culture-based methods and PacBio sequencing. Antimicrobial susceptibility testing of L. monocytogenes was performed using the standard disk diffusion method on Mueller Hinton agar against six antibiotics commonly used in both veterinary and human medicine. Among the 422 food samples analyzed, 69 (16.4%) tested positive for Listeria species, of which 25 (5.9%) were identified as L. monocytogenes. The highest prevalence was observed in cheese (12.9%, 95% CI: 7.4-21.7%), followed by raw fish (9.8%, 95% CI: 5.0-18.1%) and raw meat (4.7%, 95% CI: 1.8-11.5%). Among the isolated Listeria species, L. monocytogenes (36%) was the most predominant, followed by L. innocua (25%) and L. seeligeri (16%) in the study area. L. monocytogenes isolates were susceptible to gentamicin, vancomycin, sulfamethoxazole, and amoxicillin, while exhibiting the highest resistance rate (100%) to penicillin. This finding indicates the presence of Listeria species in meat and dairy products, with particular concern for L. monocytogenes, which, despite its low prevalence, requires special attention due to its high case fatality rate. Therefore, training in hygienic handling practices for meat and dairy products is essential to minimize the risk of foodborne diseases. Moreover, reducing antibiotic resistance requires regulating and promoting the prudent use of antibiotics in food-producing animals.
Meat production and ethical concerns related to animal welfare have led to an increase in research into the creation of conventional meat. These technologies rely on the isolation, multiplication, and controlled differentiation of animal cells, which can potentially reduce negative environmental impact while maintaining comparable nutritional and sensory properties. The aim of this study is to comprehensively analyze and compare selected cell types used in the production of cultured meat, such as fibroblasts, satellite cells, adipocytes, and pluripotent cells: embryonic stem cells (ESCs) and induced pluripotent stem cells (iPSCs). It is important to consider the proliferative capacity, differentiation potential, suitability in scalable bioprocessing systems, and their impact on the structure and sensory properties of muscle tissue. This analysis demonstrates that no single cell type can fully replicate the complex structure of native muscle tissue. Satellite cells are responsible for the formation of muscle fibers, fibroblasts provide support through the synthesis of the extracellular matrix, and adipocytes contribute to the flavor and juiciness of the final product. Pluripotent cells differentiate into all of cell lineages, but their use is associated with regulatory and ethical considerations. This work also addresses key aspects of bioprocess engineering, such as scalability, culture conditions, and the importance of 3D cell culture and cell co-cultures in restoring tissue structure. Furthermore, regulatory, ethical, and economic issues affecting the feasibility of implementing the technology for industrial production are considered. In summary, the data presented indicate that the development of cultured meat requires an integrated approach combining appropriate cell selection, process optimization, and compliance with regulatory and ethical requirements.
This study aimed to investigate the synergistic effects of inulin (IN, 3.0%) and citrus fiber (CF, 0.5-2.0%) as phosphate alternatives on the quality of phosphate-free mutton meatballs. Dynamic rheological behavior analysis revealed that incorporation of IN and CF combinations enhanced the storage modulus and apparent viscosity compared with the phosphate-free (C0) group. Low-field nuclear magnetic resonance analysis demonstrated that the combined use of IN and CF promoted the conversion of free water into immobilized water and reduced cooking and centrifugal losses. Notably, the addition of 3.0% IN and 1.0% CF (T3 group) produced product quality comparable to the phosphate-added control (CH) group. It also promoted the transition of protein secondary structures from α-helix to β-sheet, increased fluorescence intensity, and enhanced hydrogen bonding and electrostatic interactions. Moreover, scanning electron microscopy and porosity analysis revealed that the T3 treatment reduced porosity from 34.84% (C0 group) to 21.65% and resulted in a denser network structure. Consequently, these structural modifications further enhanced textural properties (hardness) of the meatballs. These observations into the synergistic roles of IN and CF provide enhanced insight into approaches toward the production of high-quality mutton meatballs.
Lipid oxidation limits the shelf life and quality of meat products. Although essential oils and plant extracts are natural antioxidants, their application is restricted by poor stability and solubility. Nanotechnology enhances their efficacy through controlled release. This systematic review, based on predefined keywords and PRISMA-guided screening, evaluated the effects of nanoformulated essential oils and plant extracts on primary and secondary oxidation indices in meat. Analysis of 62 studies showed that nanoemulsions, nanoliposomes, nanocapsules, and nanocoatings consistently reduced peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). For example, chili seed oil nanoemulsion lowered TBARS from 2.42 to 0.42 mg/kg; nanoencapsulated thyme oil (50-70 mg/kg) and cinnamon nanoemulsion effectively retarded oxidation. PV reductions ranged from 20 to 70%, and shelf life was extended by 3-60 days with improved sensory acceptability. In conclusion, nanoencapsulation of essential oils and plant extracts is an effective natural strategy for improving oxidative stability in meat products.
Myostatin gene (MSTN), a TGF-β superfamily member, negatively regulates skeletal muscle growth, positioning it as a prime genetic target for enhancing livestock meat production. This review synthesizes evidence from 1979 to 2025 on MSTN mutations across cattle, pigs, poultry, sheep, goats, and rabbits, emphasising impacts on yield, quality, reproduction, and feed efficiency. Loss-of-function variants drive 20%-30% muscle mass increases in double-muscled phenotypes, boosting lean yield, carcass conformation, and dressing percentages while reducing fat (decreased by 50%). These changes improve growth rates and feed conversion ratios, and overall sustainability by lowering resource inputs and emissions, aligning with demands for low-fat and high-quality protein. Reproduction exhibits species-specific challenges, such as reduced fertility or dystocia, which are often manageable in heterozygotes through targeted breeding, while meat quality benefits from tender, lean profiles. From natural alleles to CRISPR/Cas9 knockouts in goats/pigs, MSTN manipulation enhances productivity without major welfare trade-offs. Multi-species insights underscore the value of heterozygous strategies for balanced gains by integrating genomic selection and editing tools to meet rising global meat needs efficiently, resiliently, and ethically.
Clostridium perfringens (C. perfringens) biofilms pose a persistent challenge in meat and poultry processing environments due to their structural resilience, spore-mediated survival and toxin-associated virulence. These biofilms readily develop on food-contact surfaces under typical processing conditions including organic residue accumulation, temperature fluctuations, and localized anaerobic niches, leading to increased tolerance to sanitation and thermal treatments. Mechanistically, biofilm resilience in C. perfringens is governed by the integration of sporulation processes, quorum sensing-regulated gene expression and extracellular polymeric substance (EPS) matrix formation, which collectively enhance stress tolerance, limit antimicrobial penetration, and facilitate persistence under fluctuating environmental conditions. The interaction between spore formation and EPS architecture further promotes survival during thermal processing and enables rapid re-establishment of biofilms following sanitation. This review synthesizes current knowledge on the formation and persistence of C. perfringens biofilms, key environmental drivers in meat and poultry processing systems and the mechanistic basis of their stress resistance and survival strategies. It also critically examines how these mechanisms influence the efficacy of existing intervention strategies. It further evaluates the limitations of conventional control strategies and highlights emerging approaches for biofilm prevention and control, including food-grade antimicrobials, surface engineering, enzymatic disruption, and microbiome-based interventions, with emphasis on their modes of action and applicability in industrial settings. Overall, this review provides a mechanistic and systems-level perspective to support the development of more effective biofilm control strategies in meat processing environments.
This study developed a reliable six-plex PCR assay for the simultaneous identification of six animal species commonly found in high-altitude regions: donkey, horse, goat, sheep, yak, and bovine. Species-specific primers for bovine were designed based on the mitochondrial cytochrome b (Cyt b) gene. The annealing temperature and primer concentrations of the six-plex PCR assay were optimized and validated. The assay demonstrated excellent specificity, reproducibility, and sensitivity. The established six-plex PCR assay was subsequently applied to the authentication of commercially available meat products and successfully identified both authentic and adulterated samples. The developed assay offers a reliable and cost-effective tool for meat authentication and has potential applications in food safety monitoring and the prevention of meat adulteration in high-altitude animal products.
This study evaluated the effects of spirulina supplementation in broiler diets on growth performance of live birds and meat quality of carcasses. A total of 270 one-day-old Ross 708 broiler chicks were obtained from a local hatchery, weighed, and assigned to 18 floor pens (4' × 4' each, 15 birds/pen). Birds were fed corn and soybean meal (SBM) based diets supplemented with spirulina at inclusion levels of 0% (control), 2.5%, and 5% during the starter (0-2 weeks), grower (2-4 weeks), and finisher (4-6 weeks) phases. Body weight and feed intake were measured weekly to calculate body weight gain and feed conversion ratio (FCR). On 6th week, eighteen broilers (one bird per pen) were processed and evaluated for color, meat quality, and sensory attributes. No significant difference was observed among the dietary treatments for feed intake, FCR, or body weight throughout the study period. Spirulina supplementation had no significant effect on villi height (VH), crypt depth (CD), and VH/CD ratio (P > 0.05). However, spirulina supplementation positively influenced gut microbiome composition by promoting the abundance of fiber-fermenting and probiotic-associated bacteria while maintaining microbial balance. No significant effects were observed on chilling yield, pH, or shear force across the treatment groups (P > 0.05). A notable increase in yellowness (b*) was observed in carcass skin and skinless fillets (P < 0.05). Sensory analysis revealed that 2.5% spirulina enhanced appearance scores (P < 0.05), whereas 5% spirulina reduced juiciness (p < 0.05), with no change for flavor, tenderness, aftertaste, and overall. Based on these results, spirulina served as an alternative feed resource up to 5.0% inclusion with favorable effects on gut health and carcass yellowness.
Oysters have high nutritional value; however, their short shelf life limits their commercialisation to areas close to production sites. Affordable and accessible processing techniques that extend shelf life could expand both market reach and consumer access to oysters. This study evaluates the physicochemical, microbiological and sensory properties of raw Crassostrea gigas oyster meat semi-preserved with weak organic acids and saline solutions under refrigerated storage (4 °C). Aliquots of (100±2) g of raw oyster meat were placed into plastic containers containing different solutions: sterile deionised water only (negative control treatment, labelled W), base solution (NaCl, 5 % m/V) only, base solution with 2 % citric acid (CA), base solution with 2 % lactic acid (LA),and base solution with 2 % acetic acid (AA). Sensory, physicochemical and microbiological characteristics of the semi-preserves were monitored for 16 days. Incorporating weak acids into the marination solutions effectively inhibited the growth of mesophilic and psychrotrophic bacteria in semi-preserved oysters during 16 days of refrigerated storage. In contrast, water and NaCl treatments exceeded the recommended limit of 5 log CFU/g for seafood after 3 and 11 days, respectively. By day 16, total volatile basic nitrogen (TVB-N) values indicated early spoilage in water ((30.0±1.1) mg/100 g), satisfactory freshness in NaCl ((24.5±2.6) mg/100 g) and CA ((18.3±1.1) mg/100 g), and excellent freshness in LA ((14.7±0.0) mg/100 g) and AA ((15.0±1.8) mg/100 g). Thiobarbituric acid reactive substances (TBARS) assay values, expressed as malondialdehyde (MDA), remained below 3 mg/kg in all treatments, indicating good oxidative stability. Among the acids, AA maintained higher pH values (3.78 on day 16) than CA (3.26) and LA (3.14) and showed the lowest microbial loads; however, it received the highest scores for acid odour (median=5.35) and the lowest for characteristic oyster odour. CA and LA produced sensory profiles more similar to fresh oysters, with higher characteristic odour scores and lower acid odour scores, but slightly higher spoiled odour scores (still low in absolute terms). Overall, AA was the most effective for microbiological and physicochemical preservation, while CA and LA offered better sensory acceptance. These results highlight the potential of weak organic acids, particularly AA, as a low-cost method to extend the shelf life of raw oysters to at least 16 days under refrigeration. This study evaluates the effects of marination with weak acids on the physicochemical, microbiological, and sensory properties of raw oyster meat. The wide range of parameters analysed highlights not only its suitability for consumption but also consumer preferences based on sensory aspects such as colour and odour. The combined findings can assist the industry in selecting the most appropriate acid for developing different oyster-based products.
Feed efficiency (FE) is important in the poultry industry because feed accounts for 70% of total poultry production expenses. The elongation of very-long-chain fatty acid protein 2 (ELOVL2) and oxysterol binding protein-like 8 (OSBPL8) genes are promising candidates for influencing FE owing to their potential roles in lipid metabolism. The genetic effects by which ELOVL2 and OSBPL8 influence FE remain unclear. Therefore, this study aimed to investigate the associations between SNPs in OSBPL8 and ELOVL2 and FE traits in meat-type ducks. Genomic DNA was extracted from 505 ducks for primer design, PCR amplification, and target gene sequencing. Polymorphism analysis identified two SNPs in OSBPL8 (g.40194710T > A and g.40194759A > G) and two in ELOVL2 (g.95803706 G > A and g.95803927 G > A). Both ELOVL2 SNPs were significantly associated with feed conversion ratio (FCR), residual feed intake (RFI) (P < 0.01), and ADFI (P < 0.05). For OSBPL8, the g.40194710T > A locus was associated with FCR and ADFI (P < 0.05), whereas the g.40194759A > G locus was associated with RFI (P < 0.05). Notably, combined genotype analysis indicated that the AAAATAAG genotype exhibited lower FCR and RFI values than the other genotype combinations (P < 0.05). In conclusion, polymorphisms in OSBPL8 and ELOVL2 are significantly associated with FE traits in meat-type ducks, offering valuable molecular markers for selecting breeding pairs with enhanced feed utilization ability.
To investigate the impact of Pantoea agglomerans on chicken meat spoilage and the regulatory role of Hfq, wild-type and ΔHfq strains were inoculated onto chilled chicken meat. Microbial and physicochemical properties were monitored at 4 °C over 0, 1, 3, 5, and 7 days. Parameters assessed included microbial analysis, pH, total volatile basic nitrogen, thiobarbituric acid reactive substances, texture, electronic nose and electronic tongue. Additionally, spoilage compounds were analyzed using headspace-gas chromatography-ion mobility spectrometry and headspace-solid-phase microextraction-gas chromatography-mass spectrometry. Partial correlations between these indicators were analyzed. The results showed that the WT strain exhibited faster proliferation during the middle storage stage and induced greater increases in pH, TVB-N, TBARS, and spoilage-related compounds, alongside more severe texture degradation and stronger spoilage odors. In contrast, the ΔHfq strain caused milder changes. The findings suggest that P. agglomerans is linked to accelerated spoilage, with Hfq potentially correlating with this process under the present model.
This study aimed to prepare Pickering emulsions stabilized by the complexes of Spanish mackerel meat (SMM) and hyaluronic acid (HA) for the encapsulation of curcumin (Cur), and explore its application as a fat replacer in Spam. The SMM-HA complex was formed through hydrogen bonding. When the HA concentration was 0.75%, the three-phase contact angle of SMM-HA reached 88.2°, which was close to 90°, indicating its excellent emulsifying capability. Pickering emulsion prepared by SMM-HA (0.75%) with an oil phase fraction of 60% exhibited superior rheological properties, and a cross-linked network structure was formed between oil droplets. The emulsion encapsulation significantly improved the retention rate of Cur under various environmental conditions and demonstrated strong ABTS and DPPH free radical scavenging abilities. After in vitro simulated digestion, the Pickering emulsion stabilized by SMM-HA (0.75%) showed significantly higher free fatty acids (FFAs) release rate, bioaccessibility, and Cur release rate compared to the Pickering emulsion stabilized by SMM and free Cur in corn oil. Complete replacement of fat in Spam with the emulsion stabilized by SMM-HA (0.75%) significantly improved the product's textural properties, reduced cooking loss by 68.50%, decreased the pH from 4.93 to 4.62, and enhanced the water-holding capacity (WHC) by 8.50% compared to the non-replacement group. Therefore, the Pickering emulsion stabilized by SMM-HA provides a theoretical foundation for Cur protection and supports the development of low-fat healthy food products.
This study aimed to investigate the possible application on intergradation of chicken-liver-hydrolysate pastes (CLHPs) with meat products, which could enrich the utilization of CLHPs to meet the agrocycle principle. CLHPs rich in polyunsaturated and ω-3 fatty-acid contents, were evaluated as sustainable raw-meat replacers in emulsion-type chicken sausages. Chicken breast was partially substituted with 0∼20% CLHPs. Increasing CLHP incorporation reduced viscoelasticity in raw meat batter as indicated by a decrease in storage modulus (G'), and altered water distribution in cooked meat batters, with LF-NMR T₂ relaxometry showing increased bound water and decreased free water. In cooked sausages, excessive CLHP addition (20%) destabilized the emulsion system, resulting in reduced cooking yield and water-holding capacity, together with elevated lipid oxidation (P < 0.05). Textural attributes were concurrently weakened at high substitution levels. CLHP inclusion altered color characteristics by decreasing lightness and increasing redness. Microstructural observations confirmed structural disruption and oil droplet coalescence at high inclusion levels. Overall, CLHP substitution should be limited to 15% to preserve emulsion stability and product quality. This research demonstrated that CLHPs are a novel value-added ingredient derived from broiler by-products. Their appropriate incorporation improved physicochemical properties in emulsified meat systems and provides practical guidance for partial meat replacement. These findings support the development of sustainable meat processing strategies and contribute to the valorization of poultry by-products within a circular food economy.
The Gaoyou duck, a premium indigenous Chinese breed, is renowned for its unique flavor profile. However, the volatile chemical basis and the underlying genetic mechanisms contributing to its distinctive aroma remain largely uncharacterized. In this study, solid-phase microextraction coupled with gas chromatography-mass spectrometry(SPME-GC-MS) was employed to analyze the volatile profiles of cooked breast meat from Gaoyou and Pekin ducks. In the comparative analysis between breeds, a total of 89 volatile compounds were identified, primarily consisting of aldehydes, ketones, esters, and alcohols. Comparative analysis revealed that Pekin ducks possessed significantly higher levels of aldehydes, ketones, and sulfur-containing compounds, whereas Gaoyou ducks exhibited a significant enrichment of esters, with 54 of these 89 compounds identified as significantly differential. To further decipher the genetic architecture underlying these flavor traits, a metabolite-based genome-wide association study (mGWAS) was conducted in an expanded Gaoyou duck population (n = 109) . By utilizing 94 volatile compounds identified in this larger population as quantitative phenotypes, we identified key genomic loci and prioritized candidate genes. Notably, PANK2 was identified as a potential regulator of 2-acetyl-2-thiazoline synthesis by modulating L-cysteine metabolism. Additionally, EEF1A2 may influence hexadecanal production by regulating lipid homeostasis through phosphatidylinositol-4-phosphate (PI4P). This study systematically characterized the differences in volatile compound profiles in the breast muscle of Gaoyou and Pekin ducks, and identified potential genetic regulatory factors influencing volatile compounds in Gaoyou ducks.
Emulsion-based systems are increasingly explored as fat substitutes in plant-based foods due to their ability to mimic lipid functionality. In this study, soy protein isolate was glycated with glucose via the Maillard reaction (grafting degree: 59.00%) and used to stabilize oil-in-water emulsions for plant-based patties. Glycation induced a transition from ordered to disordered secondary structures, indicating increased molecular flexibility. This structural rearrangement was associated with enhanced emulsifying activity and improved emulsion stability, due to facilitated adsorption and rearrangement at the oil-water interface. When incorporated into patties, a 50% fat replacement level achieved optimal performance, maintaining color comparable to the control while improving texture, reflected by increased resilience (0.25), with a moisture content of 24.40% and water activity of 0.715. These findings demonstrate that glycation-driven structural modification can be translated into improved interfacial functionality and product quality, providing a basis for designing protein-based fat substitutes in reduced-fat plant-based systems.