“…PSE meat exhibits poor palatability traits like dry texture, reduced flavor, and increased cooking loss, leading to significant economic losses for producers and hindered consumer satisfaction (Zaboli et al, 2019;Chang et al, 2020). Yang et al (2023) documented a significant drop in the level of total antioxidant capacity (TAC) and the activities of endogenous antioxidant enzymes in the breast muscle, as well as a detrimental impact of heat stress (HS) on cooking loss, meat pH, and drip loss in Arbor Acres broilers. They also identified 84 differential metabolites mainly related to fatty acids and amino acids.…”