Integrated lipidomics and microbiomics reveal the quality changes of fresh yak tenderloin during storage

The changes in lipid and microbial during beef storage exert a substantial impact on the overall quality of beef. In this study, lipidomics and microbiomics were used to evaluate the effects of chilled storage (at 4 °C, CS) and superchilled storage (at −2 °C, SS) on the quality of yak tenderloin. The data revealed that TG, PS, PI, PE, and Car are the key factors contributing to the generation of undesirable odor during the storage of tenderloin. Macrococcus, Lactobacillus, Myroides, and Proteobacteria directly affect the storage quality of yak tenderloin. Integrated analysis revealed that microbial metabolites interact with lipids, resulting in a deterioration of meat quality. These changes are mediated by Myroides, Pseudomonas , and Lactobacillus , which regulate fatty oxidation and metabolism of PE, PI, PS, Cer, and SM. These findings have important implications for understanding the changes in quality and microbial activity of refrigerated meat and meat products. • TG, PS, PI, PE, and Car are the key factors about the generation of undesirable odor of yak meat. • Macrococcus, Lactobacillus, Myroides, Proteobacteria directly affect the quality of yak meat. • Myroides , Pseudomonas , and Lactobacillus regulate fatty oxidation and lipid metabolism. • The key microbes and lipids of yak meat are inhibited in −2 °C condition.