Unveiling the pathways of flavor formation in marinated lamb driven by ultrasound-assisted vacuum tumbling: An integrated multi-omics approach

The development of desirable flavor in processed lamb remains a significant challenge for the meat industry. This study aimed to investigate the effects of ultrasound-assisted vacuum tumbling (UVT) on the flavor characteristics of lamb using a combined analytical approach of flavoromics, lipidomics, and metabolomics. The results indicated that UVT significantly expedited the degradation and subsequent oxidation of crucial flavor precursors, including phospholipid metabolites (phosphatidylethanolamine, phosphatidylserine, cytidine diphosphate-diglyceride, phosphatidylcholine, and lysophosphatidylcholine), glyceride metabolites (triacylglycerols), nucleotide metabolites (inosine monophosphate and guanosine monophosphate), and amino acid metabolites (L-glutamine). This acceleration was associated with the formation of desirable flavor compounds in the marinated lamb, including Hexanal, 1-Octen-3-ol, Methional, 2-Acetylfuran, and various esters. In conclusion, this study demonstrates that UVT is a powerful strategy for intensifying and controlling the flavor profile of meat products, providing a robust theoretical foundation for the precise application of ultrasound technology in the modern meat industry.