Flavor, Lipid, and Transcriptomic Profiles of Chinese Wagyu Beef Cuts: Insights into Meat Quality Differences

Flavor, Lipid, and Transcriptomic Profiles of Chinese Wagyu Beef Cuts: Insights into Meat Quality Differences

This study aimed to investigate the flavor formation and meat quality differences among different beef cuts in Chinese Wagyu cattle. The metabolites and gene expression profiles of chuck, neck, rump, tenderloin, and longissimus lumborum cuts were analyzed. The results revealed that a total of 240 vo...

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Bibliographic Details
Main Authors: Tianliu Zhang, Tingting Wang, Yanhao Gao, Jiashun Sheng, Hossam E. Rushdi, Wentao Li, Yu Sun, Tong Fu, Feng Lin, Tengyun Gao, Shenhe Liu
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
Chinese Wagyu cattle
beef cuts
metabolites
gene expression
lipid
Online Access:https://www.mdpi.com/2304-8158/14/5/716
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