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| Research Progress on the Quality Characteristics and Formation Mechanism of Xinjiang Lamb Meat |
| BAI Yuqiang, LI Jiaping, YANG Leilei, Maerhaba·PAERHATI, AN Jing, ZHU Jingrong |
| 1. Key Laboratory of Functional Nutrition and Health of Characteristic Agricultural Products in Desert Oasis Ecological Region, Ministry of Agriculture and Rural Affairs, Institute of Quality Standards & Testing Technology for Agro-products, Xinjiang Academy of Agricultural Sciences, ürümqi 830091, China; 2. School of Food Science and Pharmacy, Xinjiang Agricultural University, ürümqi 830052, China; 3. Agricultural Product Brand Building and Production and Marketing Service Center of Xinjiang Uygur Autonomous Region, ürümqi 830063, China |
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Abstract With the improvement of peoples’ living standards and a growing consumer demand for lamb meat, strengthening the branding of high-quality Xinjiang lamb meat has become an urgent need for the current industrial development. Xinjiang is an important livestock breeding base in China. Systematically elucidating the quality characteristics and formation mechanisms of Xinjiang lamb meat provides theoretical support and practical guidance for promoting the standardized, large-scale, and high-quality development of Xinjiang’s lamb meat industry. Against this background, the quality characteristics of Xinjiang lamb meat are summarized from five perspectives: color, tenderness, water-holding capacity, flavor and nutritional quality. The influences of internal and external factors on meat quality are discussed, including genetic factors, feeding environment, slaughtering methods, and storage environment. Recent progress in the mechanism regulating the formation of meat quality is synthesized from two aspects: energy metabolism and degradation of skeletal protein. Finally, the challenges and future directions for Xinjiang lamb meat in terms of quality maintenance, logistics and transportation are discussed, providing new ideas for further improving the quality and market share of Xinjiang lamb meat through full-chain quality regulation and cultivating distinctive brands.
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XUE Haohao, JIANG Yiqi, WAN Youting, SUN Dandan, JIANG Linlin, YANG Xiaoyin, MAO Yanwei, HAO Jiangang, ZHANG Yimin, LIANG Rongrong. Research Advances on Nutritional and Functional Characteristics of Quinoa and Its Applications in Meat Products[J]. Meat Research, 2026, 40(7): 94-102. |
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2026, Vol. 40 
