Pork cuts multi-omics analysis (PRJCA037422)
Pork cuts have different muscle fibers characteristics and meat quality, and it affects the processing property of meat and the purchasing desire of consumers. A comprehensive comparison of metabolomic, lipidomic, and transcriptomic profiles was conducted to evaluate their impact on meat quality among the longissimus thoracis (LT), semimembranosus (SMM), psoas major muscle (PS) and semitendinosu (SMT).