Metabolomics-Based Analysis of the Major Taste Contributors of Meat by Comparing Differences in Muscle Tissue between Chickens and Common Livestock Species

The taste of meat is the result of complex chemical reactions. In this study, non-target metabolomics was used to resolve the taste differences in muscle tissue of four major livestock species (chicken, duck, pork, and beef). The electronic tongue was then combined to identify the major taste contri...

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Detalles Bibliográficos
Autores principales: Wang, Yanke, Liu, Xiaojing, Wang, Yongli, Zhao, Guiping, Wen, Jie, Cui, Huanxian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689027/
https://www.ncbi.nlm.nih.gov/pubmed/36429179
http://dx.doi.org/10.3390/foods11223586

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689027/
https://www.ncbi.nlm.nih.gov/pubmed/36429179
http://dx.doi.org/10.3390/foods11223586

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