Betaine improves lamb meat quality with oxidative muscle fiber remodeling and enhanced amino acid-derived taste potential

Food Chemistry 2026

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Authors: B Zhang, Lele Zhang, Ke Xing, Z LIU, Yuyu DUAN, Huizhen Lu, Xiuheng Xue, Caiyun Fan, Zheng Sun, Jianbo Cheng, Yanfeng Xue

DOI: 10.1016/j.foodchem.2026.150579

Cited by: 1

References: 32

Fields of Study & Subjects

Meat and Animal Product Quality Animal Nutrition and Physiology Pharmacological Effects and Assays

References 32