Multi-omics analysis of age-related changes in flavor compounds and lipid molecules of yak meat.

Food Chem X · 2025 · PMC12719222 · PMID 41438566

Europe PMC DOI

hedged sentence

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

highly significantP < 0.01actually significant

The shear force value and intramuscular fat (IMF) content of meat samples increased with age, with the shear force value showing highly significant variation ( P < 0.01).

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