Comparative Analysis of Fatty Acids, Amino Acids, and Flavor Compounds among in Different Skeletal Muscles of the Tianzhu White Yak

This study reveals that flavor enhancement in yak meat arises from the synergistic upregulation of lipid synthesis genes, which promotes the accumulation of flavor precursors. This provides ample substrates for the Maillard reaction and lipid oxidation to generate volatile compounds. These findings offer a crucial theoretical foundation for yak meat quality assessment, molecular breeding, and precision processing.