![]() ![]() TGs are mainly composed of FAs, such as capric acid (Ca) and lauric acid (La), but their contents can vary greatly among different breeds and muscle tissues ( 9). Among them, triglycerides (TGs) or triacylglycerols (TAGs) and phospholipids (PLs), two common and most abundant categories of lipids, are highly associated with health and nutritional functions in the body ( 7, 8). Specifically, these muscle-derived lipid species mainly include non-esterified/free fatty acids (FFAs), glycerolipids (GLs), glycerophospholipids (GPs), sphingolipids (SLs), sterol lipids, prenol lipids, saccharolipids, and polyketides ( 6). According to the complexity of structure and biosynthesis, lipids are divided into eight categories, depending on their differences in the level of unsaturation, the type of the covalent bond, the fatty acyl chain length, double bond location, the head groups, Z/E geometric isomerism, and the branched functional groups ( 4, 5). ![]() Alongside proteins, lipids are abundant constituents in meat and meat products that play critical roles in providing desirable mouth-feel perception, characteristic flavor, favorable texture, juiciness, and enhanced cooking yield ( 3). Meat is considered a unique animal-derived food providing high biological value proteins with all essential amino acids and various micronutrients ( 2). The Organization for Economic Co-operation and Development (OECD) and the Food and Agriculture Organization of the United Nations (FAO) have recently stated that worldwide meat production is projected to expand by approximately 44 million tons by 2030, despite the detrimental impacts of the coronavirus disease 2019 (COVID-19) pandemic and other possible restrictions ( 1). The global meat industry is a continuously growing sector with an ever-increasing demand. Finally, we proposed the inter-relationship between potential/putative lipid biomarkers in representative physiological muscles and processed meats, their metabolism accessibility, general nutritional uptake, and potency on human health. Meanwhile, the consequences of some crucial hurdle techniques from both thermal/non-thermal perspectives were also discussed, as well as the role of salting/fermentation behaviors in postmortem lipid biotransformation. We concisely highlighted and presented how the biosynthesis and decomposition of muscle-derived lipid molecules can be tailored by intrinsic characteristics during meat production (i.e., muscle type, breed, feeding, and freshness). This review summarized the latest research advances regarding the application of advanced lipidomics in muscle origin and meat processing. However, each method has limitations for lipid-species analysis, and necessitating the extension of effective chemometric-resolved modeling and novel bioinformatic strategies toward molecular insights into alterations in the metabolic pathway. The main lipidomics analytical platforms include mass spectrometry (MS) and nuclear magnetic resonance (NMR), where MS-based approaches have been widely used due to their good sensitivity, high availability, and accuracy in identification/quantification of basal lipid profiles in complex biological point of view. ![]() Over the latest decade, lipidomics has been extensively developed to give robust strength to the qualitative and quantitative information of lipid molecules derived from physiological animal tissues and edible muscle foods. ![]()
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