Background Livestock and poultry and their meat products (LPMP) are significant in
providing human nutrients. However, the presence of off-flavors such as boar taint from …

This article critically reviews the current state of knowledge on the quality of animal-source
foods according to animal production and food processing conditions, including consumer …

While consumers are increasingly adopting plant-based meat and dairy imitation products,
the nutritional quality and adequacy of those foods to act as a substitute is still under …

Intramuscular fat (IMF) contributes importantly to various aspects of meat quality, and genetic
regulation is an effective pathway to improve IMF deposition in sheep. In this study, we …

Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal
protein in many countries, with a unique flavour and sensory profile compared to other red …

This study investigated the effects of probiotics on growth performance, meat quality, muscle
fiber characteristics, volatile compounds, and antioxidant capacity in lambs. A total of 24 …

Higher quality lamb carcasses with more muscle and less fat are crucial for consumer
preference and healthy eating. This study evaluated bile acids' functional roles and …

Introduction Black Tibetan sheep is one of the primitive sheep breeds in China that is
famous for its great eating quality and nutrient value but with little attention to the relationship …

Combining intelligent and active packaging serves the dual purpose of detecting color
changes in food that reflect changes in its quality and prolonging its shelf life. This study …

Meat from sheep offers an abundance of essential amino acids and trace elements essential
for optimal human health and a delectable culinary delight. Because it has fewer calories …