AUTHOR=Lu Zengkui , Li Jianye , Yuan Chao , Xi Bin , Yang Bohui , Meng Xianyu , Guo Tingting , Yue Yaojing , Gao Yaqin , Liu Jianbin , Sun Xiaoping TITLE=Evaluation of Mutton Quality Characteristics of Dongxiang Tribute Sheep Based on Membership Function and Gas Chromatography and Ion Mobility Spectrometry JOURNAL=Frontiers in Nutrition VOLUME=9 YEAR=2022 URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2022.852399 DOI=10.3389/fnut.2022.852399 ISSN=2296-861X ABSTRACT=
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