Ruminant meat flavor influenced by different factors with special reference to fatty acids

Overview of attention for article published in Lipids in Health and Disease, September 2018

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In the top 25% of all research outputs scored by Altmetric
High Attention Score compared to outputs of the same age (91st percentile)
High Attention Score compared to outputs of the same age and source (93rd percentile)

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Making small changes to the sequence of muscle fibres will make only a tiny - I suspect undetectable - change to meat flavour - other stuff matters more. So calling a bunch of sheep muscle cells with a tweaked sequence a "mammoth meatball" is nonsense htt

28 Mar 2023

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https://t.co/KPFeVlzPIx

30 Sep 2022

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