Inversely, postmortem meat aging under the appropriate conditions greatly benefits the final meat quality, such as flavor development without unfavorable metabolite alteration. Moreover, various factors such as species, breed, animal age, diet, individual muscle, and marbling content could have distinct influences on the rate and extent of the postmortem aging response of skeletal muscle and subsequent meat quality, including tenderness and flavor . Postmortem muscle aging is also affected by environmental conditions, such as temperature and length of the period, accompanied by alterations in metabolisms .