@article{LÜ2022, 
author = {Jingxiu LÜ and Tingting HAN and Yu LIU and Tao JIANG and Pengpeng LI and Daoying WANG},
title = {Research Progress of Lipidomics in Meat},
year = {2022},
journal = {Meat Research},
volume = {36},
number = {10},
pages = {57-63},
keywords = {lipidomics, meat, lipid, mass spectrometry, lipid metabolomics},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20220615-071},
doi = {10.7506/rlyj1001-8123-20220615-071},
abstract = {Lipids are important constituents of organisms. The type, structure and amount of lipids in meat can be investigated by various techniques such as mass spectrometry (MS), providing the basis for understanding the role that different lipids play in meat products. With the support of modern technology, the influence of lipidomics in meat research has gradually increased. Lipidomics allows visual understanding of the influence of lipids on meat quality and flavor, which has been increasingly applied in meat quality research by determining marker lipids. This paper summarizes recent research on the effect of different classes of lipids on meat quality, and reviews the application of lipidomics in meat research.}
}