Effects of Muscle Fiber Composition on Meat Quality, Flavor Characteristics, and Nutritional Traits in Lamb

Effects of Muscle Fiber Composition on Meat Quality, Flavor Characteristics, and Nutritional Traits in Lamb

Skeletal muscle fiber type composition critically influences lamb meat quality. This study examined the relationships between muscle fiber types and key quality traits, including tenderness, color, lipid and amino acid profiles, and volatile flavor compounds. MyHC I (slow-twitch oxidative fibers) po...

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Bibliographic Details
Main Authors: Yu Fu, Yang Chen, Xuewen Han, Dandan Tan, Jinlin Chen, Cuiyu Lai, Xiaofan Yang, Xuesong Shan, Luiz H. P. Silva, Huaizhi Jiang
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
muscle fiber type
fatty acid
amino acid
volatile flavor compounds
metabolomics
Online Access:https://www.mdpi.com/2304-8158/14/13/2309
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