Linking lipidomics to meat quality: A review on texture and flavor in livestock and poultry

Scritto il 05/07/2025
da Jing Wang

Food Chem. 2025 Jun 30;492(Pt 1):145402. doi: 10.1016/j.foodchem.2025.145402. Online ahead of print.

ABSTRACT

This review explores the application of lipidomics in livestock and poultry meat research, focusing on lipid identification and analysis from the perspectives of meat quality and flavor. We offer a comprehensive overview of lipid extraction methods and lipidomics techniques, highlighting their crucial role in high-throughput and precise flavor lipid analysis. This review covers lipidomics applications in meat processing, fat deposition, metabolic pathways, and storage, as well as the impact of feeding practices on meat tenderness and flavor. Combining lipidomics with multi-omics approaches reveals the complex molecular interactions between lipid metabolism, genetics, and the environment. Challenges such as isomer resolution, database limitations, and standardization are critically discussed. Future directions are also explored, including single-cell genomics, spatial genomics, and artificial intelligence. Ultimately, lipidomics is key to optimizing meat production, storage, and promoting sustainable animal husbandry practices.

PMID:40617202 | DOI:10.1016/j.foodchem.2025.145402