Jinlong Tan
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Jinlong Tan has a total of 11 co-authors. Here are the top co-authors by number of shared publications:
- Baide Mu
College of Agriculture, Yanbian University, Yanji 133002, China
1 shared publication - Changcheng Zhao
School of Life Science, Zhengzhou University, Zhengzhou 450001, China
1 shared publication - Chenguang Li
College of Agriculture, Yanbian University, Yanji 133000, China
1 shared publication - Chunxiang Piao
College of Agriculture, Yanbian University, Yanji 133002, China
1 shared publication - Guanhao Li
College of Agriculture, Yanbian University, Yanji 133002, China
1 shared publication - Hongmei Li
Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yanbian University, Yanji, China
1 shared publication
Latest Publications
- Open Access
A Comprehensive Study of Meat Quality and Flavor Characteristics of Different Sexes of Yanbian Yellow Cattle Using GC-IMS and LC-MS/MS Technologies
Differences in sex among cattle are associated with distinct physiological traits and endocrine profiles, which significantly influence meat quality and flavor characteristics. This study is the first to explore the effect of sex on meat quality, volatile flavor, and metabolites in Yanbian yellow cattle. Volatile and non-volatile metabolites in the longissimus dorsi muscle were comprehensively profiled using gas chromatography–ion mobility spectrometry (GC-IMS) and liquid chromatography–tandem mass spectrometry (LC-MS/MS). The results revealed that the fatty acid content (SFA, MUFA, PUFA) in the triceps brachii and longissimus dorsi muscles of cows was significantly higher than that of bulls (p < 0.05). In contrast, bulls showed elevated levels of total amino acids and non-essential amino acids (p < 0.05). Volatile flavor analysis revealed 35 discovered compounds, including alcohols, ketones, aldehydes, and esters. Notably, alcohols and aldehydic flavor compounds in the longissimus dorsi were substantially more prominent in cows, whereas ketonic compounds were predominantly higher in bulls. The study also identified key metabolic pathways—including lipid metabolism, protein and amino acid metabolism, and glycolysis—that are predominantly associated with meat quality. These findings provide a theoretical basis for further elucidating the molecular mechanisms regulating flavor formation in Yanbian yellow cattle.
Open AccessA Comprehensive Study of Meat Quality and Flavor Characteristics of Different Sexes of Yanbian Yellow Cattle Using GC-IMS and LC-MS/MS Technologies
Differences in sex among cattle are associated with distinct physiological traits and endocrine profiles, which significantly influence meat quality and flavor characteristics. This study is the first to explore the effect of sex on meat quality, volatile flavor, and metabolites in Yanbian yellow cattle. Volatile and non-volatile metabolites in the longissimus dorsi muscle were comprehensively profiled using gas chromatography–ion mobility spectrometry (GC-IMS) and liquid chromatography–tandem mass spectrometry (LC-MS/MS). The results revealed that the fatty acid content (SFA, MUFA, PUFA) in the triceps brachii and longissimus dorsi muscles of cows was significantly higher than that of bulls (p < 0.05). In contrast, bulls showed elevated levels of total amino acids and non-essential amino acids (p < 0.05). Volatile flavor analysis revealed 35 discovered compounds, including alcohols, ketones, aldehydes, and esters. Notably, alcohols and aldehydic flavor compounds in the longissimus dorsi were substantially more prominent in cows, whereas ketonic compounds were predominantly higher in bulls. The study also identified key metabolic pathways—including lipid metabolism, protein and amino acid metabolism, and glycolysis—that are predominantly associated with meat quality. These findings provide a theoretical basis for further elucidating the molecular mechanisms regulating flavor formation in Yanbian yellow cattle.