Evidence map›Paper›PMID 40647060›Full record

ArticleFoods (Basel, Switzerland)2025

Effects of Muscle Fiber Composition on Meat Quality, Flavor Characteristics, and Nutritional Traits in Lamb.

Yu Fu, Yang Chen, Xuewen Han, Dandan Tan, Jinlin Chen, Cuiyu Lai, Xiaofan Yang, Xuesong Shan, Luiz H P Silva, Huaizhi Jiang

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.

0numbers the graph read from it
0cells of the map it votes in
9citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

9 citing papers in PubMed.

  1. Article
  2. Review
  3. Article
  4. Article
  5. Article
  6. Article
  7. Article
  8. The Effect of Borage Seed Oil (Foods (Basel, Switzerland) · 2025
    Article
  9. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Yu FuCollege of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China.ORCID 0009-0000-0276-4336
Yang ChenCollege of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China.
Xuewen HanCollege of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China.
Dandan TanCollege of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China.
Jinlin ChenCollege of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China.
Cuiyu LaiCollege of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China.
Xiaofan YangCollege of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China.
Xuesong ShanCollege of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China.ORCID 0000-0001-6097-5334
Luiz H P SilvaDepartment of Agriculture and Food Science, Western Kentucky University, Bowling Green, KY 42101-1066, USA.ORCID 0000-0003-1447-1674
Huaizhi JiangCollege of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China.

Funding

Jilin Provincial Key Research and Development Plan Project 20220202038NCNational Key Research and Development Program of China 2021YFF1000702Natural Science Foundation of Jilin Province 20230101254JC
6 · The paper itself

Abstract

Skeletal muscle fiber type composition critically influences lamb meat quality. This study examined the relationships between muscle fiber types and key quality traits, including tenderness, color, lipid and amino acid profiles, and volatile flavor compounds. MyHC I (slow-twitch oxidative fibers) positively correlated with desirable traits such as increased redness, water-holding capacity, unsaturated fatty acids, and essential amino acids. Conversely, MyHC IIb (fast glycolytic fibers) was linked to reduced tenderness and higher levels of off-flavor compounds. MyHC IIa and IIx showed minimal effects. Untargeted metabolomics comparing muscles with high versus low slow-twitch fiber proportions revealed differential metabolites enriched in sphingolipid and arginine-proline metabolism pathways. These results suggest that a higher proportion of oxidative fibers enhances both the sensory and nutritional qualities of lamb meat by modulating lipid metabolism, amino acid availability, and flavor formation.

Indexed as

amino acidfatty acidmetabolomicsmuscle fiber typevolatile flavor compounds

Identifiers

PMID40647060
PMCPMC12248750

What Socratic holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.