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Open research questions in Meat and Animal Product Quality

498 gap statements mined from Meat and Animal Product Quality papers in our 7.9M-paper local library, which holds 4,390 papers on the topic — drawn mostly from each paper's own stated research gap, future-work, challenge and limitation notes, and its abstract. The ones listed below are a selection still marked open; each names the study that raised it, with a DOI link where the paper has one.

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What the literature leaves open

  • Prior work has focused on the use of isolated soy protein as a primary protein source in meat analogs, and there is a need to explore the use of other plant-derived proteins. The study aims to address this gap by exploring the functional role of isolated rice protein within a structured protein matrix.

    Response surface optimization of extrusion parameters for high-moisture meat analogs incorporating isolated rice protein · 2026 · DOI

  • There is a need to find natural antioxidants to replace synthetic ones in meat products. The antioxidant activity of decolorized rosemary powder and its application to pork patties is not well studied.

    Evaluation of antioxidant activity of decolorized rosemary power and its application to pork patties at different pH during refrigerated storage · 2026 · DOI

  • It notes that optimizing texture and water retention properties is a key challenge in the development of meat analogs.

    Role of degree of polymerization of cellulose in governing anisotropy and texture of high-moisture meat analogs · 2026 · DOI

  • The gap identified in the paper relates to the need for improving surimi quality from alternative fish species due to overexploitation of traditional species. There is a lack of detailed studies on the impact of washing and dewatering processes on surimi gel properties from sardine.

    Advanced techniques for improving sardine (Sardinella gibbosa) surimi gel properties: the role of washing and dewatering processes · 2026 · DOI

  • The need to consider the potential interactions between flaxseed oil and niacinamide and other nutrients in the diet.

    Supplementation of flaxseed oil and niacinamide to liquid-based diets in improving fatty acid composition and lamb meat quality · 2026 · DOI

  • Further research could be conducted to compare the new drinker with other types of drinkers. The study could be replicated with different breeds of meat ducks. Research could be done to analyze the long-term effects of the new drinker on meat duck farming.

    The Design and Testing of a Special Drinker for Meat Ducks Based on Reverse Engineering · 2025 · DOI

  • The need for further refinement to improve predictive accuracy, particularly for unseen compounds. The potential lack of homogeneity in the data collected from the PPDB.

    Predicting Acute Oral Toxicity in Bobwhite Quail: Development of QSAR Models for LD50 · 2025 · DOI

  • There is a need to improve the production of fermented sausages using specific LAB strains.

    Don’t Judge a Sausage by Its Cover: Effects of Inoculating Three Indigenous Lactic Acid Bacteria on Quality, Moisture Distribution, and Protein Structure in Fermentation · 2025 · DOI

  • Limited understanding of the microbial communities involved in fermented meat product production. Lack of effective starter cultures for fermented sausage production. Need for comprehensive safety evaluation and fermentation characteristics assessment for starter culture selection.

    Screening, Identification, and Application of Superior Starter Cultures for Fermented Sausage Production from Traditional Meat Products · 2025 · DOI

  • The singular and excessive use of D. hansenii was not conducive to desirable flavor development in Sichuan bacon. There is a need to optimize the use of D. hansenii LY090 in industrial fermentation.

    Contribution of Debaryomyces hansenii to Microbial, Lipidome, and Flavor Properties of Sichuan Bacon · 2025 · DOI

  • The role of dominant spoilage bacteria in myofibrillar protein degradation is not well understood. The effects of spoilage bacteria on the quality deterioration of large yellow croaker are not clearly identified.

    Contribution of dominant spoilage bacteria to quality deterioration of refrigerated large yellow croaker (Pseudosciaena crocea): myofibril proteins degradation · 2026 · DOI

  • Effective cold-chain control requires identifying early quality deterioration before overt spoilage, yet simple early indicators for chilled fish remain scarce.

    Monitoring early micro-oxidation under refrigeration: iron and oxidative markers predict quality loss in grass carp · 2026 · DOI

  • Nevertheless, its muscle quality has not been systematically evaluated until now.

    Comparative evaluation of muscle quality, nutritional composition, and flavor in rainbow trout (Oncorhynchus mykiss) cultured between freshwater and seawater · 2026 · DOI

  • Thermal processing substantially influences egg flavor quality, yet the metabolic basis underlying aroma development in quail egg yolk remains incompletely understood.

    Lipid remodeling is associated with aroma formation during thermal processing of quail egg yolk: an integrated multi-omics study · 2026 · DOI

  • The study did not investigate the long-term effects of consuming HIPPE-based sausages. The study only used a specific type of pigeon meat and sheep tail fat. The study was limited to a specific type of emulsion-type sausage.

    Application of Pigeon Myofibrillar Protein-Stabilized High Internal Phase Pickering Emulsions as a Sheep Tail Fat Substitute in Emulsion-Type Sausages · 2026 · DOI

  • Designing a drinker that meets the specific needs of meat ducks. Reducing water wastage and increasing drinking efficiency. Developing a drinker that can withstand the biting and pecking actions of meat ducks.

    The Design and Testing of a Special Drinker for Meat Ducks Based on Reverse Engineering · 2025 · DOI

  • The effect of the interaction between epigallocatechin-3-gallate (EGCG, a dominant flavonoid in green tea) and Mb on lipid peroxidation was rarely explored.

    Binding of epigallocatechin-3-gallate to myoglobin attenuated hemin release and lipid peroxidation: New insight into the antioxidant mechanism · 2026 · DOI

  • Investigating the effects of other additives on HMMA. Examining the impact of different cellulose types and protein sources on HMMA. Studying the effects of HMMA on human health and nutrition.

    Role of degree of polymerization of cellulose in governing anisotropy and texture of high-moisture meat analogs · 2026 · DOI

  • Evaluation was limited to physicochemical indicators of storage stability during 15 days of refrigerated vacuum storage, - Microbiological analyses and sensory evaluations were not conducted, - Differences in muscle composition and postmortem biochemical processes may contribute to the responses observed in pH and oxidative stability, but these mechanisms were not directly…

    Beef Heart Inclusion Impacts Physiochemical Stability of Vacuum-Packaged Ground Beef During Refrigerated Storage · 2026 · DOI

  • Future research incorporating microbiological analyses, - Future research incorporating sensory evaluation, - Future research incorporating additional biochemical…

    Beef Heart Inclusion Impacts Physiochemical Stability of Vacuum-Packaged Ground Beef During Refrigerated Storage · 2026 · DOI

  • Further exploration of vegetable oils in fat-reformulated meat products. Investigation of the long-term effects of consuming HIPPE-based sausages. Study of the effects of different types of protein on the stability of HIPPEs.

    Application of Pigeon Myofibrillar Protein-Stabilized High Internal Phase Pickering Emulsions as a Sheep Tail Fat Substitute in Emulsion-Type Sausages · 2026 · DOI

  • Further refinement to improve predictive accuracy, particularly for unseen compounds, - Development of computational tools for wildlife risk assessment and toxicological…

    Predicting Acute Oral Toxicity in Bobwhite Quail: Development of QSAR Models for LD50 · 2025 · DOI

  • The study was conducted in a local small-scale facility, - The number of replicates was limited to two, - The study only examined the effects of autochthonous starter cultures on traditionally produced…

    Effects of Autochthonous Starter Cultures on the Quality Characteristics of Traditionally Produced Sucuk · 2025 · DOI

  • Further studies are needed to investigate the effects of ASC on other types of fermented sausages, - Research on the optimization of starter culture composition and inoculation levels could be beneficial, - Studies on the sensory characteristics of sucuk produced with ASC could provide valuable…

    Effects of Autochthonous Starter Cultures on the Quality Characteristics of Traditionally Produced Sucuk · 2025 · DOI

  • Investigation of the long-term effects of using the selected strains as starter cultures, - Optimization of the fermentation process using the selected strains, - Evaluation of the selected strains in different types of fermented meat…

    Screening, Identification, and Application of Superior Starter Cultures for Fermented Sausage Production from Traditional Meat Products · 2025 · DOI

Most-cited papers in Meat and Animal Product Quality

Most recent work

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Open questions raised by papers listed on this page include: (1) Prior work has focused on the use of isolated soy protein as a primary protein source in meat analogs, and there is a need to explore the use of other plant-derived proteins (“Response surface optimization of extrusion parameters for high-moisture meat…”, 2026); (2) There is a need to find natural antioxidants to replace synthetic ones in meat products (“Evaluation of antioxidant activity of decolorized rosemary power and its…”, 2026); (3) There is a lack of detailed studies on the impact of washing and dewatering processes on surimi gel properties from sardine (“Advanced techniques for improving sardine (Sardinella gibbosa) surimi gel…”, 2026); (4) The role of dominant spoilage bacteria in myofibrillar protein degradation is not well understood (“Contribution of dominant spoilage bacteria to quality deterioration of…”, 2026); (5) Effective cold-chain control requires identifying early quality deterioration before overt spoilage, yet simple early indicators for chilled fish remain scarce (“Monitoring early micro-oxidation under refrigeration: iron and oxidative…”, 2026). 498 gap statements have been mined from Meat and Animal Product Quality papers in our 7.9M-paper local library, which holds 4,390 papers on the topic; the gaps come from whichever of those papers state one. They are mostly the research gaps the authors state and the papers' abstracts, plus future-work, limitations and challenges passages. The ones listed below are a selection still marked open; each names the study that raised it, with a DOI link where the paper has one, so you can read the original claim in context.

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