Characterization and Discrimination of Volatile Compounds in Chilled Tan Mutton Meat during Storage Using HiSorb-TD-GC-MS and E-Nose

Chilled Tan mutton is currently the mainstream of Tan mutton production and consumption in China, but the reports on chilled meat quality evaluation and shelf-life discrimination by volatiles are limited. This study aimed to investigate the changes of volatile compounds in chilled Tan mutton at four...

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Detalles Bibliográficos
Autores principales: Bu, Ningxia, Yang, Qi, Chen, Juan, Li, Yongqin, Liu, Dunhua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10343883/
https://www.ncbi.nlm.nih.gov/pubmed/37446654
http://dx.doi.org/10.3390/molecules28134993

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10343883/
https://www.ncbi.nlm.nih.gov/pubmed/37446654
http://dx.doi.org/10.3390/molecules28134993

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