A review of taste-active compounds in meat: Identification, influencing factors, and taste transduction mechanism.

Poultry and livestock meat are important parts of the human diet. As living standards have improved, food taste has become a major influence on consumer quality assessment and meat purchasing choices. There is increasing research interest in meat taste and meat taste-active compounds, which include free amino acids, flavor nucleotides, taste-active peptides, organic acids, soluble sugars, and inorganic ions.

Whole-Genome Resequencing Reveals Genetic Diversity and Growth Trait-Related Genes in Pinan Cattle.

The breeding of high-quality beef cattle breeds is crucial for the development of animal husbandry, and whole-genome resequencing is widely applicated in the field of molecular breeding. Advantages in growth and reproductive traits exist in Pinan cattle compared with other cattle breeds, but there is limited research on its genomic mechanism. Using whole-genome resequencing, the genetic structure and genomic selection signatures in Pinan cattle were investigated in this study.