Effects of Amomum tsaoko on Chicken and Beef Quality During Stewing: Insights from Microstructure, Proteomics, and Molecular Docking

Meat tenderness is a key determinant of consumer acceptance, yet the meat type-dependent effects of Amomum tsaoko (A. tsaoko) during stewing remain unclear. This study investigated the effects of A. tsaoko powder on stewed chicken and beef using physicochemical analysis, LF-NMR, TEM, DIA-based proteomics, and molecular docking. A. tsaoko showed a significant meat type × treatment interaction for shear force (p < 0.001), decreasing shear force in chicken while increasing it in beef. No significant treatment effects were observed on total moisture content or the relative proportions of major T2 water populations. Qualitative TEM observations showed treatment-associated differences in myofibrillar organization. Proteomic screening identified 57 and 169 candidate DAPs in chicken and beef, respectively. Chicken DAPs were mainly associated with cytoskeletal organization, whereas beef DAPs showed broader associations with myofibrillar organization, muscle contraction, mitochondrial function, and energy metabolism. These proteomic patterns were considered exploratory because nominal p-values without multiple-testing correction were used. Catechin showed predicted binding energies of −7.1 kcal/mol with gelsolin in chicken and −9.4 kcal/mol with HSP60 in beef. Overall, the findings suggest meat-specific structural and cellular responses to A. tsaoko, while docking provided exploratory support for potential phenolic–protein interactions.