Research Progress on the Mechanisms Underlying the Effects of Plant-Derived Polyphenolic Compounds on Ruminant Meat Quality

As a major global producer and consumer of beef and lamb, China’s beef and lamb industry holds a central position in securing meat supply to its population. However, it currently faces challenges such as intensified international competition, high production costs, and rising quality demands; thus,...

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Bibliographic Details

Published in:	Shipin Kexue
Main Author:	FU Shuangcheng, LIU Wangjing
Format:	Article
Language:	English
Published:	China Food Publishing Company 2026-03-01
Subjects:	plant-derived polyphenolic compounds; water-holding capacity; meat color; tenderness; flavor; regulatory mechanism
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-5-033.pdf