From Assessment to Optimization: A Comprehensive Review of the Mutton Quality Evaluation Index, Factors, and Improvement Strategies

Abstract

Meat, as an important source of animal protein, has attracted widespread attention in recent years because of its quality and safety issues. Therefore, it is particularly important to assess potential impact risks and identify improvement strategies. This review comprehensively discusses the main factors influencing the meat quality, including genetic and environment factors. Furthermore, this review focuses on the application of nutritional and feed-based strategies for improving the meat quality, including feed additives such as probiotics, prebiotics, plant extracts, antioxidants, and functional amino acids, which can markedly enhance the physicochemical properties, nutritional quality, and taste of meat by modulating the intestinal microecological balance, strengthening antioxidant defense mechanisms, and optimizing nutrient metabolism. These insights will help lay the foundation for promoting the high-quality development of the lamb industry and implementing the One Health concept.