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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |