Erratum: Non-genetic factors affecting the meat quality and flavor of Inner Mongolian lambs: a review

Erratum: Non-genetic factors affecting the meat quality and flavor of Inner Mongolian lambs: a review

Saved in:

Bibliographic Details
Main Author:	Frontiers Production Office
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2025-02-01
Series:	Frontiers in Veterinary Science
Subjects:	meat quality Inner Mongolian lamb (meat) flavor non-genetic factors
Online Access:	https://www.frontiersin.org/articles/10.3389/fvets.2025.1567490/full
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Non-genetic factors affecting the meat quality and flavor of Inner Mongolian lambs: A review
by: Yuning Liu, et al.
Published: (2022-11-01)

Lamb and Variety Meat Retail Identification Cuts
by: Brian J. Estevez, et al.
Published: (2017-12-01)

Lamb and Variety Meat Retail Identification Cuts
by: Brian J. Estevez, et al.
Published: (2017-12-01)

A strategy to increase lamb meat consumption from a relationship marketing perspective
by: María Teresa Maza, et al.
Published: (2024-06-01)

Effect of Dietary Supplementation of <i>Durvillaea Antarctica</i> Meal on Production and Meat Quality Traits of Lambs
by: John Quiñones, et al.
Published: (2025-01-01)

Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method
by: Varuzhan Sarkisyan, et al.
Published: (2025-01-01)

Tobacco cv. Solaris seed cake as feed for light lambs: growth performance, carcase traits and meat quality
by: Antonella Fatica, et al.
Published: (2025-12-01)

Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity
by: Hailei Sun, et al.
Published: (2025-01-01)

Comparison of Nutritional Flavor Substances in Meat Between Shanghai Local Pig Breeds and Commercial DLY Breed
by: Yan Shi, et al.
Published: (2024-12-01)

Analysis of Characteristic Flavor Substances of Yak Part Meat Based on GC-IMS
by: Jingnian ZHANG, et al.
Published: (2025-01-01)

Residual nitrite and nitrate in processed meats and meat analogues in the United States
by: Siyuan Sheng, et al.
Published: (2025-01-01)

Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors
by: Tianyu Su, et al.
Published: (2025-01-01)

RESEARCH REGARDING THE DEGRADATION OF MEAT SEMI – PRODUCTS AND THEIR CHEMICAL COMPOSITION
by: Orădan Cristian Adrian, et al.
Published: (2024-11-01)

Using of chicken and turkey meat in salami production
by: Mustafa Atasever, et al.

Genetic polymorphisms and related risk factors of ischemic stroke in a Mongolian population in China
by: Q. Wu, et al.
Published: (2017-11-01)

Understanding molecular mechanisms of vertebral number of variations on Mongolian sheep using candidate genes analysis
by: Chimgee Purev, et al.
Published: (2025-02-01)

Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs
by: Tomasz Daszkiewicz, et al.
Published: (2023-04-01)

Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition
by: Nowicka Katarzyna, et al.
Published: (2017-12-01)

Effect of Essential Microelements on Proteomic Profile of Lamb Muscle Tissue Protein
by: Tatiana M. Giro, et al.
Published: (2023-06-01)

THE DEVELOPMENT OF MEAT CATTLE BREEDING IN CONDITIONS OF RUSSIAN EMBARGO
by: V. Svinukhov, et al.
Published: (2017-11-01)

THE pH TRENDS OF BEEF MEAT DURING TWO AGING PROCESSES
by: Maria-Cristina Gliga (Colciar), et al.
Published: (2024-06-01)

The meat of the matter: plant-based meat analogue versus traditional meat product nutritional quality
by: Arshia Shireen, et al.
Published: (2024-11-01)

Rereading of asian cuisine: bullfrog meat (Aquarana catesbeiana) enriching the flavor and nutritional value
by: José Teixeira de Seixas Filho, et al.
Published: (2025-01-01)

Omics based technology application in poultry meat research
by: Huaijun Zhou, et al.
Published: (2025-01-01)

Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene Sequence
by: Spychaj Anita, et al.
Published: (2016-03-01)

Toxic Trace Elements in Meat and Meat Products Across Asia: A Comprehensive Literature Review and Implications for Human Health
by: Jose L. Domingo
Published: (2024-12-01)

The potential of buffalo as a meat producer
by: Néstor Simón Montiel-Urdaneta
Published: (2023-11-01)

Global Insights into Cultured Meat: Uncovering Production Processes, Potential Hazards, Regulatory Frameworks, and Key Challenges—A Scoping Review
by: Renata Puppin Zandonadi, et al.
Published: (2025-01-01)

How do consumers evaluate buffalo meat?
by: Ricardo Alexandre Silva Pessoa, et al.
Published: (2023-11-01)

The Swab, the Drip, or the Meat? Comparison of Microbiological Sampling Methods in Vacuum-Packed Raw Beef
by: Aracely Martínez-Moreno, et al.
Published: (2025-01-01)

Every little helps: exploring meat and animal product consumption in the Tesco 1.0 dataset
by: Rakefet Cohen Ben-Arye, et al.
Published: (2023-09-01)

Potential cultured meat consumers in Greece: Attitudes, motives, and attributes shaping perceptions
by: Stergios Melios, et al.
Published: (2025-06-01)

Identification of poultry meat using random amplified polymorphic dna (rapd) technique
by: Ali Arslan, et al.

Investigation Of The Relation Between Additive Commonly Used In Meat Products - Soy And Meat By Fluorescence Spectroscopy
by: Z. Ozbekova, et al.
Published: (2015-05-01)

Investigations on the presence of e.coli o157:h7 in some meat products
by: Duygu Balpetek, et al.

Investigation of listeria spp in chicken meat consumed in erzurum
by: Emre Kaya, et al.
Published: (2020-03-01)

Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham
by: Xiaohui Gong, et al.
Published: (2023-01-01)

Comparison of different methods for identification of meat species in meat products
by: Yusuf Özşensoy, et al.

Inferring transcriptomic dynamics implicated in odor fatty acid accumulation in adipose tissue of Hulun Buir sheep from birth to market
by: Yechan Zhao, et al.
Published: (2024-12-01)

Chemical analysis of buffalo meat in a self-consumption system in northeastern of Argentina
by: Gladis Rébak, et al.
Published: (2023-11-01)