Comparative analysis of the lipid profiles of bovine fast- and slow-type muscles

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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Bibliographic Details
Main Authors: Heling Li, Xiaofan Tan, Yize Weng, Lei Zhang, Xuehai Du, Dawei Bian, Yangzhi Liu, Songyang Shang, Peng Li, David M. Irwin, Shuyi Zhang, Bojiang Li
Format: Article
Language:English
Published: Elsevier 2025-05-01
Series:Food Chemistry: X
Subjects:
DALs
Meat quality
Lipid molecules
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752500416X
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