• Chemical and physicochemical methodologies provide the core toolkit for assessing quality and spoilage across meat and seafood, spanning protein breakdown, physicochemical analyses, and fat spoilage [3], [4], [11], [12], [14].

• Sensory evaluation paired with objective measurements forms a unified framework for food quality assessment, combining sensory science fundamentals with flavor/odor chemistry [7], [8], [11], [13].

• Processing and handling conditions—preprocessing, skin level, freezing, and storage—emerge as dominant factors shaping quality attributes across products [1], [5], [6], [10].

• Flavor chemistry and volatile compound characterization drive perceived quality in chicken and meat products, highlighting sulfur-containing volatiles and overall flavor profiles [8], [13].

• Foundational concepts of quality definitions, standards, and control frameworks frame how quality is defined, measured, and pursued in food systems [7], [18], [20].