Flavor, Lipid, and Transcriptomic Profiles of Chinese Wagyu Beef Cuts: Insights into Meat Quality Differences.

Foods · 2025 · PMC11899191 · PMID 40077419

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Meanwhile, with increasing acid discharge duration, the mitochondrial concentration and mitochondrial oxygen consumption for the tenderloin muscle showed a trend of change from high to low [ 10 ].

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