Evidence map›Paper›PMID 42188924›Full record

ArticleVeterinary sciences2026

Comparative Analysis of Meat Quality and Flavor-Forming Volatile Compounds in Longissimus Dorsi from Different Beef Breeds.

Juan Xu, Qian Li, Huibin Zhang, Shuanping Zhao, Hai Jin, Qinggang Li, Xinyi Du, Sihua Jin, Lei Xu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Veterinary sciences, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

9 authors.

Juan XuAnhui Province Key Laboratory of Livestock and Poultry Product Safety Engineering, Institute of Animal Husbandry and Veterinary Medicine, Anhui Academy of Agricultural Sciences, Hefei 230031, China.
Qian LiAnhui Province Key Laboratory of Livestock and Poultry Product Safety Engineering, Institute of Animal Husbandry and Veterinary Medicine, Anhui Academy of Agricultural Sciences, Hefei 230031, China.
Huibin ZhangAnhui Province Key Laboratory of Livestock and Poultry Product Safety Engineering, Institute of Animal Husbandry and Veterinary Medicine, Anhui Academy of Agricultural Sciences, Hefei 230031, China.ORCID 0000-0002-4626-1236
Shuanping ZhaoAnhui Province Key Laboratory of Livestock and Poultry Product Safety Engineering, Institute of Animal Husbandry and Veterinary Medicine, Anhui Academy of Agricultural Sciences, Hefei 230031, China.ORCID 0000-0002-2031-2509
Hai JinAnhui Province Key Laboratory of Livestock and Poultry Product Safety Engineering, Institute of Animal Husbandry and Veterinary Medicine, Anhui Academy of Agricultural Sciences, Hefei 230031, China.
Qinggang LiAnhui Province Key Laboratory of Livestock and Poultry Product Safety Engineering, Institute of Animal Husbandry and Veterinary Medicine, Anhui Academy of Agricultural Sciences, Hefei 230031, China.
Xinyi DuAnhui Province Key Laboratory of Livestock and Poultry Product Safety Engineering, Institute of Animal Husbandry and Veterinary Medicine, Anhui Academy of Agricultural Sciences, Hefei 230031, China.
Sihua JinCollege of Animal Science and Technology, Anhui Agricultural University, Hefei 230031, China.
Lei XuAnhui Province Key Laboratory of Livestock and Poultry Product Safety Engineering, Institute of Animal Husbandry and Veterinary Medicine, Anhui Academy of Agricultural Sciences, Hefei 230031, China.

Funding

Anhui Provincial Science and Technology Department 202513b10050018Anhui Provincial Science and Technology Innovation Breakthrough Project 202423m10050001Ministry of Agriculture and Rural Affairs (MARA) CARS-37
6 · The paper itself

Abstract

This study aimed to evaluate breed-specific differences in meat quality, nutritional compo sition, and volatile flavor compounds of beef, and to discuss their implications for animal breeding and health. Longissimus dorsi muscles were collected from four cattle breeds-Dabieshan cattle (DBS), local water buffalo (LWB), Simmental (SM), and Angus (AG)-with six animals per breed, all reared under identical feeding conditions. Meat quality parameters (color, cooking loss, shear force, and water-holding capacity), proximate composition, fatty acid and amino acid profiles, and volatile compounds were analyzed using standardized methods. Significant breed effects were observed for most traits (

Indexed as

amino acidsanimal breedingcattle breedsfatty acidsflavorgenetic resourcesmeat quality

Identifiers

PMID42188924
PMCPMC13211506

What OpenQuestion holds

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LicenceCC BY
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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.