The taste of rebirth: a dual exploration of Wuhuang pork Flavoromics and metabolomics

In this study, metabolomics and flavoromics were used to comprehensively characterize the meat quality indicators, metabolites and flavor compounds of two muscles of Wuhuang pig, a newly recognized local breed in China. The results showed that the pH value of Wuhuang pork was in the range of 5.57-6.17, while the pH of the longissimus dorsi muscle (LDM) decreased rapidly, while that of the psoas major muscle (PMM) remained stable. At the same time, the two meats showed obvious differences in meat color, with a higher L value of LDM, a higher a value of PMM, and a stronger sweetness and citrus flavor of LDM. 2-Propanone, 1-hydroxy; L-valine, ethyl ester; L-leucine, ethyl ester were the main differentiating compounds between the two meats. Phosphatidyl acids, sphingolipids, nucleosides, nucleotides and their analogs were significantly different in the two muscles. Correlation analysis showed that the above metabolites and flavor substances were closely related to pH and meat color. Wuhuang pork has excellent quality traits, unique flavor characteristics and high flavor genetic stability. This study provides a theoretical basis for the research, development and utilization of Wuhuang pork quality.