Metabolomic, lipidomic and transcriptomic profiles provide insights into meat quality differences among four pork cuts.

ABSTRACT:

Background

Pork cuts have different muscle fibers characteristics and meat quality, and it affects the processing properties of meat and the purchasing desire of consumers. To delineate the biological mechanisms governing meat quality attributes, we implemented a systematic multi-omics approach integrating metabolomic, lipidomic, and transcriptomic analyses. This tripartite molecular characterization enabled the identification of key biochemical networks and regulatory pathways associated with phenotypic differences among the longissimus thoracis (LT), semimembranosus (SMM), psoas major (PS) and semitendinosus (SMT) muscles.

Results

PS and SMT had higher pH_24h, Minolta a*, and lower Minolta L* postmortem than LT and SMM. Metabolomic analysis revealed the shared py

SUBMITTER: Zhang L 

PROVIDER: S-EPMC12801890 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature