A multi-omics strategy to reveal the effect of raw meat differences on volatile organic compounds and microbial communities of fermented sour meat

This study elucidates the physicochemical, volatile, and microbial characteristics of sour meats fermented from beef (BSM), goose (GSM), pork (PSM), and yak (YSM). The results showed all samples reached a similar pH (approximately 3.9), though color and texture varied notably. E-nose analyses of the four sour meat revealed significant differences. GC-MS, and GC-IMS analyses identified 104 and 41 volatile compounds, including 42 and 11 differential VOCs (VIP > 1, p < 0.05). Fermentation markedly reshaped the microbiota, with Firmicutes dominating and Lactobacillus emerging as the principal genus alongside group-specific co-dominants. Spearman analysis revealed positive correlations between Lactobacillus and key flavor compounds. PICRUSt2 indicated microbial activities influence the metabolites of sour meat products through amino sugar and nucleotide sugar metabolism, glycolysis/gluconeogenesis, pyruvate metabolism, and starch and sucrose metabolism. These findings provide an evidence-based foundation for optimizing the production process and improving the quality of the product. • Multi-omics revealed raw meat strongly shaped sour meat flavor profiles. • Lactobacillus mainly drove flavor formation and correlated with key volatiles. • GC–IMS and GC–MS identified esters and acids as key aroma contributors. • Raw meat source influenced fermentation metabolism and microbial structure.