“…Indeed, during non-thermal processing, such as HPP, some important water-soluble lipid-metabolites (e.g., Ser-PETA) might be active in fatty acid transformation and participate in GPs metabolism ( 36 ). Overall, the lipolysis of TGs and PLs in meats are closely related to some relevant factors, mainly including (i) the feeding processes of animals ( 28 , 29 ), (ii) circumstances in slaughtering ( 30 , 31 ), (iii) postmortem aging ( 11 , 42 ), (iv) thermal/non-thermal processing ( 8 , 13 , 17 , 19 , 35 , 37 , 57 ), and (v) brining/dry-ripening processes ( 45 – 47 , 58 ). As a result, the physical/redox status of muscle/adipose tissues can be changed with the difference in bioavailability and bioactivity of endogenous and microbial lipases/phospholipases ( 10 , 13 , 52 , 53 , 59 – 63 ), consequently determining the fat deposition, lipolysis, and lipidomics profile ( 9 , 20 ).…”