Recent Progress in Research on Mutton Quality and Flavor
1.Genetic Research Centre, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China; 2.Ningxia Agricultural Comprehensive Development Office, Yinchuan 750011, China
Abstract：Mutton is favored by consumers due to its tenderness, taste, nutritional properties and health benefits. However, the special flavor of mutton hinders consumer choice of mutton. Currently, there is growing research in interest in mutton quality and flavor. In this review, we outline recent studies on mutton quality and flavor with focus on the nutritional and genetic factors that influence mutton quality and flavor. Furthermore, novel research strategies to improve mutton quality and flavor and future directions are discussed.
2018, Vol. 32 
