Precise pH control and synergistic interaction of raw materials improve the quality of stewed beef: multi-omics analysis of tenderization mechanisms and flavor restructuring.

This study employed an integrated multi-omics strategy to unravel the mechanisms of pH-optimized stewed beef quality. First, proteomic analysis revealed that stewing at pH 6.0 reduced COL1A1 and hemoglobin-α, activated calpain, alleviated oxidative stress, and upregulated COL1A2, collectively softening the protein matrix and improving water retention. Subsequently, flavoromic and metabolomic analyses were applied to evaluate two natural acidic ingredients, Garcinia cambogia and Solanum lycopersicum, as pH regulators. Garcinia cambogia uniquely enhanced 1-octen-3-ol, nonanal, and the umami peptide Pro-Asp-Trp, while Solanum lycopersicum enriched ethyl acetate, 2-octanone, and anserine. Critically, both ingredients promoted collagen dissociation and exposed hydrophilic groups, synergizing with the core proteomic mechanisms to further reduce shear force. This work provides a theoretical foundation for the precise, ingredient-informed pH regulation in stewed beef and lays the groundwork for targeted quality engineering.