Meat and Animal Product Quality

This study examines how adipogenic differentiation affects the flavor and nutritional profile of cultivated pork fat, finding increased aromatic compounds without full differentiation.

This paper develops a censoring-aware Gaussian process framework to model metatranscriptomic data from broiler meat spoilage, linking functional dynamics to spoilage phases and predicting spoilage rates.

This study uses longitudinal RNA-seq and metabolomics to identify Vagococcus proximus as a key active spoiler in broiler meat spoilage microbiomes.

This study compares the characteristics of cultivated beef meat made from different beef types with their original meat, showing similarities and unique properties in fatty acid composition.

This study analyzes aroma compound changes in Kebab during storage and explores consumer preferences using GC-IMS and molecular docking.

This study identifies a polygenic, heritable basis for wooden breast in broilers through transcriptomic analysis and pathway enrichment, revealing complex molecular mechanisms beyond myopathy.