All potential genes affecting the production and content of inosinic acid (IMP) are candidate genes influencing the meat flavor characteristic.

影响肌苷酸(IMP)生成及其含量的基因都是影响肌肉风味特性的候选基因。

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Inosinic acid (imp) is the major umami compound in the meat of livestock, poultry and fish, having the important function to the meat flavor formation.

肌苷酸(IMP)是畜、禽、鱼肉中的主要鲜味化合物，对肉品风味形成具有重要作用。

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