ArticleFood chemistry: X2026
Metabolic and oxidative mechanisms underlying flavor differences in yak meat across seasonal grazing-housing regimes: Evidence from integrated foodomics.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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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.
- Untargeted metabolomic comparison of breast muscle metabolites between Cobb broilers and local chicken breeds.Poultry science · 2026Article
- Unraveling the flavor formation mechanism during yak sour meat fermentation: Integrated multi-omics and machine learning approaches.Food chemistry: X · 2026Article
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Authors and funding
9 authors.
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Abstract
This study investigated the flavor differences among summer pasture-grazed (SM), winter pasture-grazed (WM) and winter stall-fed (HM) yaks using metabolomics, lipidomics and headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The SM group showed n-3 polyunsaturated fatty acids (n-3 PUFAs) were 225% and 209% higher than those in the WM and HM groups, respectively, with higher thiobarbituric acid reactive substances (TBARS) and antioxidant enzyme activities. These changes promoted the formation of (E)-2-decenal and 1-octen-3-ol, which impart green and floral aromas. Conversely, the HM group's high-energy diet increased monounsaturated fatty acids and essential amino acids (EAAs). This promoted the production of Maillard-derived furfural and maintained the oxidative-antioxidant balance, preserving nutty and tallowy flavors. The WM group exhibited off-flavors due to oxidative imbalance, lower PUFAs content, and benzaldehyde accumulation. Overall, feeding regimes shape yak flavor by modulating fatty acid and amino acid compositions and the oxidative-antioxidant balance. This study provides a scientific basis for precision nutrition strategies to optimize flavor in yaks.
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Registered trials
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