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Influence of animal age and breeding activity on carcass traits, meat quality, and sensory attributes of bison bulls

Lydia M. O’Sullivan, Clay J. Newton, Keith R. Underwood, Judson K. Grubbs et al. • Frontiers in Ecology and Evolution (2026)

In the bison industry, both heifers and bulls are marketed and harvested at various ages, generally ranging from 20 to 30 months. Bulls represent the greatest proportion of the slaughter mix, as the bison industry does not routinely castrat...

DOAJ Open Access (DOAJ) DOI: 10.3389/fevo.2025.1688932

Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review

Francesca Vurro, Davide De Angelis, Giacomo Squeo, Francesco Caponio et al. • Foods (2024)

Lentils are marketed as dry seeds, fresh sprouts, flours, protein isolates, and concentrates used as ingredients in many traditional and innovative food products, including dairy and meat analogs. Appreciated for their nutritional and healt...

DOAJ Open Access (DOAJ) DOI: 10.3390/foods13162608

Exploring the formation mechanism of off-flavor of irradiated yak meat based on metabolomics

Qia Wang, Kai Dong, Yongyan Wu, Fengping An et al. • Food Chemistry: X (2022)

Irradiation's effects on quality, volatile compounds, and differential metabolites of yak meat were studied. Irradiation dose at 3 kGy had no effect on yak meat quality, however irradiation dose at 5 kGy resulted in yak meat quality deterio...

DOAJ Open Access (DOAJ) DOI: 10.1016/j.fochx.2022.100494