Multi‐omics analysis of chemical composition variation among different muscle types in Hu lamb
The present study showed the significant variation in flavor compounds among the five edible muscles, as well as the potential reasons for their formation. The results potentially provide a theoretical foundation for improving the meat quality of lamb. © 2024 Society of Chemical Industry.
Authors
- Zehu Yuan (ORCID: https://orcid.org/0000-0002-6150-0258)
- Xiangpeng Yue (ORCID: https://orcid.org/0000-0002-0633-359X)
- Wenqiao Li (ORCID: https://orcid.org/0000-0002-6801-5327)
- Chong Li (ORCID: https://orcid.org/0000-0002-3802-1507)
- Zhongyu Wang (ORCID: https://orcid.org/0000-0001-8636-8305)
- Xueying Zhang (ORCID: https://orcid.org/0000-0002-7177-6995)
- Chongyang Liu (ORCID: https://orcid.org/0000-0002-5840-4169)
Institutions
- Ministry of Agriculture and Rural Affairs (CN)
- Institute of Grassland Research (CN)
- State Key Laboratory of Herbage Improvement and Grassland Agro-ecosystems
- Lanzhou University (CN)
- Yangzhou University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-10-14
- DOI
- https://doi.org/10.1002/jsfa.13962
- Citations
- 2
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.68
Funders
- National Natural Science Foundation of China
- Earmarked Fund for China Agriculture Research System