Comparative analysis of the lipid profiles of bovine fast- and slow-type muscles
Lipid molecules are an important component of meat and are the main source of flavor. However, at present the lipid molecules in meat with different muscle fiber types in cattle are not fully understood. We carried out lipid profiling of eight fast-type longissimus dorsi (LD) muscle and eight slow-t...
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| Main Authors: | , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752500416X |
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