Identification of volatile flavor substances in four key muscle portions of five <scp>Tibetan</scp> sheep breeds
The findings reveal the VOC profiles of various mutton portions of Tibetan sheep breeds, offering insights for product development and enhancing the understanding of flavor in Tibetan sheep meat products. © 2025 Society of Chemical Industry.
Authors
- Martine Schroyen (ORCID: https://orcid.org/0000-0003-3855-8141)
- Qing‐Feng Yang (ORCID: https://orcid.org/0000-0001-6733-5217)
- Chengli Hou (ORCID: https://orcid.org/0000-0002-5617-8655)
- Huiguo Yang
- Xiaochun Zheng (ORCID: https://orcid.org/0009-0006-7400-2916)
- Dequan Zhang (ORCID: https://orcid.org/0000-0003-3277-6113)
- Yuqian Xu (ORCID: https://orcid.org/0000-0002-1959-0309)
Institutions
- University of Liège (BE)
- Gembloux Agro-Bio Tech (BE)
- Institute of Food Science and Technology (CN)
- Xinjiang Academy of Animal Science (CN)
- Chinese Academy of Agricultural Sciences (CN)
- Ministry of Agriculture and Rural Affairs (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-05-01
- DOI
- https://doi.org/10.1002/jsfa.14319
- Citations
- 6
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 7.16
Funders
- National Key Research and Development Program of China