ArticleBMC genomics2025
Metabolomic, lipidomic and transcriptomic profiles provide insights into meat quality differences among four pork cuts.
Article in BMC genomics, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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
2 citing papers in PubMed.
- Glycerophospholipid metabolism as a central hub: Sublancin and oregano essential oil differentially reprogram goat meat quality and flavor.Food chemistry: X · 2026Article
- Applications and Prospects of Metabolomics and Lipidomics Technologies in the Study of Livestock and Poultry Meat and Egg Quality.Foods (Basel, Switzerland) · 2026Review
Corrections and comments
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Authors and funding
8 authors.
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Abstract
backgroundPork cuts have different muscle fibers characteristics and meat quality, and it affects the processing properties of meat and the purchasing desire of consumers. To delineate the biological mechanisms governing meat quality attributes, we implemented a systematic multi-omics approach integrating metabolomic, lipidomic, and transcriptomic analyses. This tripartite molecular characterization enabled the identification of key biochemical networks and regulatory pathways associated with phenotypic differences among the longissimus thoracis (LT), semimembranosus (SMM), psoas major (PS) and semitendinosus (SMT) muscles.
resultsPS and SMT had higher pH
conclusionThese findings systematically map the regulatory landscape encompassing signature metabolites, lipid species, and gene networks that drive inter-cut variations in pork quality traits. The identified molecular signatures and associated pathways establish a mechanistic framework for precision optimization of meat palatability, nutritional value, and processing characteristics in swine production systems.
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