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27 Pingliang red cattle were divided into three dietary groups to study the effect of oregano essential oil on beef flavor. The analysis identified 36 volatile compounds using gas chromatography-ion mobility spectrometry and measured non-volatile substances like amino acids and nucleotides. This dataset, last updated in May 2026, provides a theoretical basis for using oregano oil as a natural additive to improve beef flavor quality.
Data is shared under a CC-BY-4.0 license, requiring attribution to the author Pengjia He.