2023
DOI: 10.3390/foods12224069
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A Role of Multi-Omics Technologies in Sheep and Goat Meats: Progress and Way Ahead

Jin Wang,
Yu Fu,
Tianyu Su
et al.

Abstract: Sheep and goat meats are increasingly popular worldwide due to their superior nutritional properties and distinctive flavor profiles. In recent decades, substantial progress in meat science has facilitated in-depth examinations of ovine and caprine muscle development during the antemortem phase, as well as post-mortem changes influencing meat attributes. To elucidate the intrinsic molecular mechanisms and identify potential biomarkers associated with meat quality, the methodologies employed have evolved from t… Show more

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