Evidence map›Paper›PMID 42121453›Full record

ArticleFoods (Basel, Switzerland)2026

Study on the Correlation Between Microbial Community Composition and Flavor of Traditional Ordos Air-Dried Meat.

Jiaqi Zhang, Lina Sun, Erke Sun, Shiqi Hao, Shuo Li, Ru Yan, Ye Jin, Lihua Zhao, Xueying Sun

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed
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1 · What the graph read from it

What it found

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2 · The registry

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3 · Its place in the literature

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0 citing papers in PubMed.

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4 · The record

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5 · Who and what money

Authors and funding

9 authors.

Jiaqi ZhangCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Lina SunCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Erke SunCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Shiqi HaoCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.ORCID 0000-0001-5392-8708
Shuo LiCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Ru YanCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Ye JinCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Lihua ZhaoCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Xueying SunCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Funding

the Central Government Guiding Local Science and Technology Development Fund 2025ZY0010the Horizontal Research Project RH2400002741
6 · The paper itself

Abstract

Traditional air-dried meat from Ordos, Inner Mongolia, is a distinctive fermented meat product with unique ethnic and regional features. However, systematic studies on its quality and flavor variations across production regions remain limited. This study characterized 15 traditional Ordos air-dried meat samples (3 biological replicates per region) from five representative areas (Dalad Banner, Otog Banner, Otog Front Banner, Wushen Banner, Ejin Horo Banner) via physicochemical analysis, high-throughput 16S rRNA gene sequencing, and GC-MS. Results showed pH 5.63-5.73 and water activity (Aw) 0.61-0.66. Wushen Banner samples had significantly lower TVB-N and TBARS contents. Proteobacteria and Firmicutes dominated, with marked regional divergence at the genus level. Ninety-one volatile compounds were identified, 11 as key odor-active components. This study clarifies regional quality discrepancies and interrelationships among microbiota, flavor, and physicochemical traits, providing a theoretical basis for process optimization and industrial development.

Indexed as

flavor compoundsmeat qualitymicrobial community compositionOrdos air-dried meat

Identifiers

PMID42121453
PMCPMC13163352

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