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Open research questions in Meat and Animal Product Quality

81 unresolved questions extracted from the limitations and future-work sections of 858 Meat and Animal Product Quality papers in our library. Each links back to the study that raised it.

What the literature leaves open

  • Cell proliferation was reduced at high concentrations of L-methionine. Myoglobin treatment was limited to 24 h due to its potential cytotoxicity and inhibition of cell proliferation. The cost of bFGF is highlighted as an issue.

    Modulation of nutritional composition and aroma volatiles in cultivated pork fat by culture media supplementation · 2025 · DOI

  • cultivated meat is still in its early stages of development, - many claims remain speculative rather than established facts, - potential cytotoxicity and inhibition of cell proliferation by myoglobin

    Modulation of nutritional composition and aroma volatiles in cultivated pork fat by culture media supplementation · 2025 · DOI

  • Nevertheless, multiscale structural responses to pressure gradients remain incompletely defined.

    Processing–Microstructure–Properties Relationship of Meat Myofibrillar Proteins as Defined by High Hydrostatic Pressure · 2025 · DOI

  • Sansui duck, a prized native breed, is valued for its tender meat and rich flavor, yet molecular mechanisms underlying its meat quality remain poorly studied.

    Integrated Proteomics and Metabolomics Profiling Unravels Molecular Mechanisms Underlying Postmortem Meat Quality Between Two Ages and Muscle Types in Sansui Duck · 2025 · DOI

  • Inclusion of uncastrated and immunocastrated females provides novel comparative data for mixed-sex production systems, where such information is scarce.

    Carcass Traits and Meat Quality of Surgically Castrated and Immunocastrated Pigs at Two Slaughter Weights · 2025 · DOI

  • This broader evaluation helps fill current gaps in knowledge about immunocastration effects in female pigs.

    Carcass Traits and Meat Quality of Surgically Castrated and Immunocastrated Pigs at Two Slaughter Weights · 2025 · DOI

  • However, large-scale application still faces key challenges, including high costs (such as the high investment in cell-cultured meat bioreactors), lack of standardization (such as the absence of unified standards for non-thermal technology parameters), and consumer acceptance (surveys indicate that approximately 41% of consumers are concerned about contracting illnesses from consuming cultured meat, and only 25% are willing to try it).

    Innovative Technologies Reshaping Meat Industrialization: Challenges and Opportunities in the Intelligent Era · 2025 · DOI

  • Future research should focus on the precision nutrition, biomarker identification, and validation of synergistic nutritional strategies that safeguard performance and meat quality in monogastric production systems.

    Impact of Heat Stress on Carcass Traits, Meat Quality, and Nutritional Value in Monogastric Animals: Underlying Mechanisms and Nutritional Mitigation Strategies · 2025 · DOI

  • Future research should focus on synergistic ingredient combinations, formulation standardization, and scalable application in industrial production to ensure the production of high-quality clean-label meat products.

    Clean-Label Strategies for the Replacement of Nitrite, Ascorbate, and Phosphate in Meat Products: A Review · 2025 · DOI

  • Future research should focus on optimizing the use of basic amino acids, enhancing their economic feasibility, and addressing technical hurdles.

    Advances in Reducing Salt Content in Processed Meats with Basic Amino Acids · 2025 · DOI

  • The article serves as a reference point for further research into the VOCs of agricultural products after drying, and provides a theoretical foundation for subsequent research into the development and utilization of agricultural resources.

    Changes and Analytical Techniques in Volatile Flavor Compounds in Dried Agricultural Products: A Review · 2025 · DOI

  • At present, research on flavor mainly focuses on the formation mechanism of flavor components, while there are few reports on the release and perception of flavor components.

    Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances · 2024 · DOI

  • In this context, high-pressure processing (HPP) has been proposed to enhance saltiness perception, though there are contradictory reports to date.

    High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins—leveraging salty and umami taste · 2024 · DOI

  • However, the differences in traits and the flavor between the crossbred sheep and STH sheep remain unclear.

    The comparison of meat yield, quality, and flavor between small-tailed Han sheep and two crossbred sheep and the verification of related candidate genes · 2024 · DOI

  • Current strategies for directly reducing the sodium content in meat products are limited by their negative impact on the sensory or quality attributes of the products.

    Advances in Research on the Improvement of Low-Salt Meat Product Through Ultrasound Technology: Quality, Myofibrillar Proteins, and Gelation Properties · 2024 · DOI

  • However, the impact of universal steam ovens on the flavor quality of chicken soup remains unclear.

    Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth · 2024 · DOI

  • Nonetheless, the specific landscape of lysine lactylation in yaks remains poorly understood.

    Protein Lactylation Profiles Provide Insights into Molecular Mechanisms Underlying Metabolism in Yak · 2024 · DOI

  • Existing research indicates that different types of meat have varying effects on health and aging, but the specific causal relationships remain unclear.

    Causal Relationship between Meat Intake and Biological Aging: Evidence from Mendelian Randomization Analysis · 2024 · DOI

  • The quality of beef products has changed over the past several decades, and updated nutrient data are warranted as USDA Prime beef cuts become more available.

    Nutrient Analysis of Raw and Cooked USDA Prime Beef Cuts · 2024 · DOI

  • Meat quality is a complex trait that exhibits significant variation across pig breeds, and the regulatory mechanisms governing pork meat quality are not fully elucidated.

    Transcriptome and Metabolome Insights into Key Genes Regulating Fat Deposition and Meat Quality in Pig Breeds · 2024 · DOI

  • The use of antioxidant additives, high hydrostatic pressure, irradiation, ozonation, ultrasounds, pulsed electric fields, and the design of novel packaging can help preserve chilled or frozen fish products, although further research is needed to develop more efficient fish preservation processes from an economic, nutritional, sensory, and sustainable standpoint.

    The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies · 2024 · DOI

  • The findings suggest that while no single degradation product universally indicates spoilage across all meat types and conditions, compounds like carboxylic acids, biogenic amines, and volatile basic nitrogen warrant further investigation.

    Towards Reducing Food Wastage: Analysis of Degradation Products Formed during Meat Spoilage under Different Conditions · 2024 · DOI

  • While Warner-Bratzler shear tests and texture profile analysis provide valuable information about the tenderness and sensory perception of meat, both tests suffer from a lack of standardization, which limits cross-study comparisons.

    Mimicking Mechanics: A Comparison of Meat and Meat Analogs · 2024 · DOI

  • However, there is limited information regarding the factors influencing its taste.

    HS-SPME-GC-MS Combined with Orthogonal Partial Least Squares Identification to Analyze the Effect of LPL on Yak Milk’s Flavor under Different Storage Temperatures and Times · 2024 · DOI

  • Although the flavor and sensory perception of milk can be influenced by heat treatment during processing, the exact mechanism remains unclear.

    Effect of Whey Protein Changes on Milk Flavor and Sensory Characteristics During Heating · 2024 · DOI

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81 open questions have been extracted from the limitations and future-work passages of 858 Meat and Animal Product Quality papers in our library. Each one below links back to the study that raised it, so you can read the original claim in context.

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