ArticleMetabolites2019
Comparison of Differential Flavor Metabolites in Meat of Lubei White Goat, Jining Gray Goat and Boer Goat.
Article in Metabolites, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
19 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Phenolic Compounds and Derivatives in Ruminant Meat and Milk: A Systematic Review.Journal of agricultural and food chemistry · 2025Pooled it
- Metabolic Pathway Analysis in Chicken Induced by Selenium-Enriched Yeast: Insights from Flavoromics and Metabolomics.Foods (Basel, Switzerland) · 2025Article
- Age-Related Meat Flavor Precursors of Naturally Grazed Sunit Sheep: Metabolomics and Transcriptomics Approaches.Foods (Basel, Switzerland) · 2025Article
- The analysis of distinctive lipid metabolism characteristics in dry-cured beef during processing.Food chemistry: X · 2025Article
- Characterization and Discrimination of Volatile Compounds of Donkey and Horse Meat Based on Gas Chromatography-Ion Mobility Spectrometry.Foods (Basel, Switzerland) · 2025Article
- Genetic diversity, reproductive performance, and genetic enhancement strategies in Huang-Huai goats.Frontiers in genetics · 2025Review
- Multi-omics analysis of flavor differences in pectoral muscles between Wuqin 10 duck and Cherry valley duck.Frontiers in molecular biosciences · 2025Article
- Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors.Food chemistry: X · 2025Review
- Multiomics analyses of Jining Grey goat and Boer goat reveal genomic regions associated with fatty acid and amino acid metabolism and muscle development.Animal bioscience · 2024Article
- Widely Targeted Metabolomic Analysis Revealed the Diversity in Milk from Goats, Sheep, Cows, and Buffaloes and Its Association with Flavor Profiles.Foods (Basel, Switzerland) · 2024Article
- The comparison of meat yield, quality, and flavor between small-tailed Han sheep and two crossbred sheep and the verification of related candidate genes.Frontiers in nutrition · 2024Article
- A Role of Multi-Omics Technologies in Sheep and Goat Meats: Progress and Way Ahead.Foods (Basel, Switzerland) · 2023Review
- Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics.Food science of animal resources · 2023Review
- Metabolome-Based Genome-Wide Association Study of Duck Meat Leads to Novel Genetic and Biochemical Insights.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2023Article
- A 1.1 Mb duplication CNV on chromosome 17 contributes to skeletal muscle development in Boer goats.Zoological research · 2023Article
- Integrated metabolomics and lipidomics evaluate the alterations of flavor precursors in chicken breast muscle with white striping symptom.Frontiers in physiology · 2022Article
- Article
- The Effect of Prickly Ash (Foods (Basel, Switzerland) · 2021Article
- Feeding Fungal-Pretreated Corn Straw Improves Health and Meat Quality of Lambs Infected with Gastrointestinal Nematodes.Animals : an open access journal from MDPI · 2020Article
Corrections and comments
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Authors and funding
11 authors.
Funding
Abstract
Flavor is one of the most important sensory characteristics of meat. The development of taste and aroma can be attributed to thousands of flavor molecules and precursors that are present in meat tissues. As a result, the identification of these flavor compounds and an improved understanding of their roles are necessary for improving the sensory quality and customer appeal of meat products. In the current study, we compared the metabolic profiles of meat specimens from the Lubei white goats (LBB), Boer goats (BE) and Jining grey goats (JNQ) by untargeted liquid chromatography-mass spectrometry. Our metabolomic data revealed that the three types of goat meat showed significantly different profiles of fatty acids, aldehydes, ketones, lactones, alkaloids, flavonoids, phenolics and drug residues, which could underpin the nuances of their flavors. Taken together, our results provided insights into the molecular basis for sensory variations between different goat meat products.
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