Frontiers in Nutrition ( IF 4.0 ) Pub Date : 2022-05-06 , DOI: 10.3389/fnut.2022.852399 Zengkui Lu 1, 2 , Jianye Li 1, 2 , Chao Yuan 1, 2 , Bin Xi 1, 3 , Bohui Yang 1, 2 , Xianyu Meng 4 , Tingting Guo 1, 2 , Yaojing Yue 1, 2 , Yaqin Gao 1, 3 , Jianbin Liu 1, 2 , Xiaoping Sun 1, 2
Dongxiang tribute sheep have a history of use in food dishes such as “Dongxiang Handgrip,” which dates back hundreds of years and is a favorite halal food in northwestern China. However, little is known about the mutton quality characteristics of Dongxiang tribute sheep. Here, we measured the sensory characteristics, nutritional quality, and flavor substances to comprehensively evaluate the mutton quality characteristics of these sheep. The mutton qualities of Dongxiang tribute, Tibetan, Ujumqin, and Hu sheep were comprehensively evaluated by membership function. Subsequently, the volatile components in mutton samples from 30 Dongxiang tribute sheep were detected