Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors

Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors

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...

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Bibliographic Details
Main Authors: Tianyu Su, Yu Fu, Jingjie Tan, Mohammed Gagaoua, Kathrine H. Bak, Olugbenga P. Soladoye, Zhongquan Zhao, Yongju Zhao, Wei Wu
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Marbling
Odor
Sheep meat
Goat meat
Farm-to-fork factors
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525000057
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