A Comparison of Different Tissues Identifies the Main Precursors of Volatile Substances in Chicken Meat

Amino acids and fatty acids are the main precursors of volatile organic compounds (VOCs) in meat. The purpose of this study was to determine the main VOC components in chicken breast muscle (BM) and abdominal fat (AF) tissue, as well as the source of VOCs, to provide a basis for quality improvement...

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Detalles Bibliográficos
Autores principales: Luo, Na, Liu, Li, Yuan, Xiaoya, Jin, Yuxi, Zhao, Guiping, Wen, Jie, Cui, Huanxian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Physiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9301024/
https://www.ncbi.nlm.nih.gov/pubmed/35874543
http://dx.doi.org/10.3389/fphys.2022.927618

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9301024/
https://www.ncbi.nlm.nih.gov/pubmed/35874543
http://dx.doi.org/10.3389/fphys.2022.927618

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