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.
Lan et al. (Fri,) studied this question.