Evidence map›Paper›PMID 40077419›Full record

ArticleFoods (Basel, Switzerland)2025

Flavor, Lipid, and Transcriptomic Profiles of Chinese Wagyu Beef Cuts: Insights into Meat Quality Differences.

Tianliu Zhang, Tingting Wang, Yanhao Gao, Jiashun Sheng, Hossam E Rushdi, Wentao Li, Yu Sun, Tong Fu, Feng Lin, Tengyun Gao and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

11 authors.

Tianliu ZhangCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China.
Tingting WangCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China.
Yanhao GaoCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China.
Jiashun ShengCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China.
Hossam E RushdiDepartment of Animal Production, Faculty of Agriculture, Cairo University, Giza 12613, Egypt.ORCID 0000-0002-8516-0366
Wentao LiCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China.
Yu SunCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China.
Tong FuCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China.
Feng LinCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China.
Tengyun GaoCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China.
Shenhe LiuCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China.

Funding

TianLiu Zhang Grant No. 2023M741059TianLiu Zhang Grant No. 2023ZW0404802TianLiu Zhang Grant No. 242102111002
6 · The paper itself

Abstract

This study aimed to investigate the flavor formation and meat quality differences among different beef cuts in Chinese Wagyu cattle. The metabolites and gene expression profiles of chuck, neck, rump, tenderloin, and longissimus lumborum cuts were analyzed. The results revealed that a total of 240 volatile organic compounds and 779 lipid molecules were detected among the beef cuts, with hydrocarbons (accounting for 29.71%) and triglycerides (representing 41.21%) emerging as the most prominent compounds, respectively. The sensory-directed analysis highlighted the significance of sweet and fruity aroma compounds, which contributed to the distinct aroma profiles among different beef cuts. Additionally, a total of 60 key lipid molecular markers, including FA(18:1), PC(40:5), TG(18:0_16:1_18:1), and TG(36:0_18:1), etc., were identified as playing crucial roles in the generation of essential lipid compounds across five different beef cuts. Integrative analysis of multi-omics data pinpointed a cluster of differentially expressed genes (e.g.,

Indexed as

beef cutsChinese Wagyu cattlegene expressionlipidmetabolites

Identifiers

PMID40077419
PMCPMC11899191

What OpenQuestion holds

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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.