With the increasing demand for chicken cut-up products, rapid growth and breast muscle growth have become the primary selection criteria for the modern broiler industry. On the other hand, this has also brought about many abnormal meat quality problems, causing huge economic losses in the broiler industry worldwide. The abnormal broiler meat problems found so far mainly include deep pectoral myopathy, pale, soft, and exudative (PSE)-like meat, woody meat, white-striped meat and spaghetti shaped breast meat. Although progress has been made in the research on these problems, it has been uneven. Moreover, a systematic literature review on it is lacking, and there is little information about the utilization of abnormal broiler meat. This article summarizes recent progress in research on the abnormal broiler meat problems, and discusses the occurrence mechanism of these problems and their impact on meat quality. We hope that this article will provide a theoretical basis and technical help for relevant researchers and the broiler processing industry.

The large amount of protein contained in it is involved in human digestion and absorption of protein in meat. Myofibrillar protein, as the main protein in meat, affects the thermal denaturation and nutritional level of meat. Many previous studies have focused on processing myofibrillar proteins through various physical and chemical methods, in order to improve their digestive properties by altering their structure or enhancing their functional properties. These methods are mainly divided into physical, chemical methods, and exogenous substance addition methods. Representative strategies include ultrasound/ultra-high pressure treatment, oxidation/nitrosylation, and polysaccharide/salt addition. Each method has its advantages and disadvantages. They all bring more or less changes to the digestive characteristics of myofibrillar proteins. Therefore, this article summarizes and evaluates the specific principles and advantages and disadvantages of these methods, hoping to provide new ideas and insights for future research, provide theoretical basis and reference for the future intelligent protein digestion process.

During the lactic acid tenderization process of yak meat, an observable phenomenon is the color browning. To delve into the underlying causes and devise solutions, this study meticulously injected varying concentrations and volumes of lactic acid into yak meat samples, the freshness and color appearance of the meat were assessed by measuring metmyoglobin (MetMb) content, color parameters, lipid oxidation levels, and conducting sensory evaluations. Furthermore, the mechanisms behind the color alterations were elucidated by quantifying the activity of MetMb reductase and lactate dehydrogenase (LDH). The results indicated that when lactic acid was introduced at a concentration of 0.4 mol/L, accompanied by an injection volume equivalent to 2.5% of the meat weight, yak meat underwent a marked browning. This transformation was primarily attributed to the diminished MetMb reductase activity. Under specific pH conditions, augmented mitochondrial respiration fosters the formation of MetMb, culminating in its substantial accumulation and subsequently altering the color of the yak meat. Conclusively, this research underscores that the combined factor of injecting lactic acid at a concentration of 0.4 mol/L and a volume corresponding to 2.5% of the meat weight serves as a crucial catalyst for the browning of yak meat, emphasizing the need for careful regulation of these parameters during the tenderization process.