ReviewFood chemistry: X2025
Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors.
Review in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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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.
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Who cites it
10 citing papers in PubMed.
- Effects of Apple, Oak, and Mesquite Wood Chips on the Physicochemical Properties, Volatile Organic Compounds, and Sensory Characteristics of Brined Smoked Goat Meat.Foods (Basel, Switzerland) · 2026Article
- Integrated Lipidomic and Amino Acid Metabolomic Analyses Reveal Muscle Metabolic Differences in Tibetan Sheep Under Grazing and House-Feeding Systems.Animals : an open access journal from MDPI · 2026Article
- Flavor Formation in Goat Meat: A Lipid-Centric Comparative Study of High-Altitude and Low-Altitude Breeds.Foods (Basel, Switzerland) · 2026Article
- Dietary urea levels induce morphological damage of cells, lipid metabolism disorders, and ammonia accumulation in subcutaneous fat in Tibetan sheep.Frontiers in veterinary science · 2026Article
- Impact of livestock production system on carcass and meat quality of Bouhachem Park goat kids.Journal of advanced veterinary and animal research · 2025Article
- Effect of microwave combined with steam pretreatment on the flavor and quality of Tibetan chicken soup.Food chemistry: X · 2025Article
- The Role of COFoods (Basel, Switzerland) · 2025Article
- Single-Nucleus RNA Sequencing Reveals Muscle-Region-Specific Differences in Fibro-Adipogenic Progenitors Driving Intramuscular Fat Accumulation.Metabolites · 2025Article
- Dietary resveratrol and β-Hydroxy-β-Methylbutyric acid enhance flavor and modulate intramuscular fat in Tibetan sheep: insights from transcriptomics and lipidomics.Frontiers in veterinary science · 2025Article
- The expression of genes in different sites of gut tract regulates the meat quality of semitendinosus muscle in sheep and goats.Frontiers in veterinary science · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sheep and goat meat products are becoming increasingly popular among consumers due to their unique flavor derived from intramuscular fat (IMF), which contributes to formation of the distinctive odor. However, there is currently a dearth of reviews on the impact of IMF on the flavor of sheep and goat meat. The present review aims to discuss the relationships between IMF and flavor through lipid composition and fatty acid (FA) distribution, provide an overview of characteristic flavor compounds affecting the flavor of sheep and goat meat, and shed light on the impacts of pre-mortem and post-mortem factors on meat flavor attributed to changes in FAs and flavor compounds. Controlling pre-mortem practices and adjusting post-mortem harvesting methods are key factors in shaping and/or driving the flavor of sheep and goat meat products. This review enhances the comprehensive understanding of the impact of IMF on the flavor of sheep and goat meat.
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Registered trials
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 Socratic graph.