ArticleFrontiers in veterinary science2025
Transcriptome and HS-SPME-GC-MS analysis of key genes and flavor components associated with beef marbling.
Article in Frontiers in veterinary science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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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
2 citing papers in PubMed.
- Formation mechanism and regulation strategies of off-flavors in meat and meat products - An overall perspective.Current research in food science · 2026Review
- Correlations between fatty acids and key aroma compounds in roasted beef cuts for flavor customization.Frontiers in nutrition · 2026Article
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Wagyu cattle are well-known for their rich marbling. Qinchuan cattle have slower-depositing marbling than Wagyu cattle. However, because of an increase in the consumer demand for high-quality beef and the increasingly stringent standards of beef quality, improving the marbling grade of Qinchuan cattle has become particularly crucial. Therefore, we here considered castrated crossbred Wagyu cattle (crossed with Qinchuan cattle) as the research subjects. Flavor substances in the
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Registered trials
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