Muscle Fatty Acids, Meat Flavor Compounds and Sensory Characteristics of Xiangxi Yellow Cattle in Comparison to Aberdeen Angus

The objective of this study was to investigate meat quality of Xiangxi yellow cattle of different ages in comparison to Aberdeen Angus. At the ages of 6, 18, and 30 months, 10 female animals for both Xiangxi yellow cattle and Aberdeen Angus cattle were randomly selected and slaughtered. The proximat...

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Bibliographic Details

Published in:	Animals
Main Authors:	Dong Chen, Xiaoyan Wang, Qian Guo, Huifen Deng, Jie Luo, Kangle Yi, Ao Sun, Kun Chen, Qingwu Shen
Format:	Article
Language:	English
Published:	MDPI AG 2022-04-01
Subjects:	Xiangxi yellow cattle fatty acids volatile compounds meat quality
Online Access:	https://www.mdpi.com/2076-2615/12/9/1161