Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in China

To characterize the quality of widely consumed pork in China, the chemical compositions and other indexes of five breeds of pork were compared. The results indicated that the moisture content, sensory flavor, and overall acceptability of Pipa pork (PPP) were superior to other breeds. The fat content...

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Detalles Bibliográficos
Autores principales: Zhang, Yin, Zhang, Yingjie, Li, Hui, Guo, Tianrong, Jia, Jianlin, Zhang, Pengcheng, Wang, Linguo, Xia, Ning, Qian, Qin, Peng, Haichuan, Pan, Zhongli, Liu, Dayu, Zhao, Liming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455266/
https://www.ncbi.nlm.nih.gov/pubmed/36076889
http://dx.doi.org/10.3390/foods11172704

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455266/
https://www.ncbi.nlm.nih.gov/pubmed/36076889
http://dx.doi.org/10.3390/foods11172704

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