Metabolic Signatures of Refrigerated Storage Linked to Quality Deterioration in Thai Native Chicken Meat: An Integrated 1H NMR-Based Metabolomics and Meat Quality Assessment

Refrigeration is essential for preserving meat quality; however, understanding the biochemical mechanisms underlying deterioration during storage is crucial for extending its shelf life. This study examines the impact of refrigerated storage on the quality, metabolite profiles, and microbiological characteristics of Thai native chicken meat using physicochemical analysis and 600 MHz 1H NMR-based metabolomics. The samples were individually wrapped and stored at 4 °C and analyzed on days 1, 3, 5, 7, and 10 to evaluate pH, drip loss, cooking loss, microbial characteristics, texture, and metabolic profiles. Physicochemical assessments showed that pH and drip loss increased significantly over time, whereas color, texture profile, chemical composition, and lipid oxidation remained relatively stable. Coliform counts remained stable through day 7 before peaking on day 10. Metabolomic profiling identified 26 metabolites, primarily associated with amino acids, nucleotides, bioactive compounds, organic acids, and sugars. Chemometric analyses, including principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA), demonstrated continuing metabolic changes, distinctly separating day 10 samples from earlier time points. Furthermore, glutamine and N-methylhydantoin were identified as potential storage-related biomarkers. These findings indicate that day 10 represents an advanced storage phase, demonstrating the usefulness of metabolomics in evaluating freshness and elucidating shelf-life dynamics in chicken meat.