Effect of Pulsed Electric Field on the Chicken Meat Quality and Taste-Related Amino Acid Stability: Flavor Simulation

Meat contains several amino acids related to taste, which have a significant impact on the overall acceptability of consumers. A number of volatile compounds have been studied in relation to meat flavor, but amino acids have not been fully explored in relation to the taste of raw or cooked meat. It...

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Detalles Bibliográficos
Autores principales: Roobab, Ume, Zeng, Xin-An, Ahmed, Waqar, Madni, Ghulam Muhammad, Manzoor, Muhammad Faisal, Aadil, Rana Muhammad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955897/
https://www.ncbi.nlm.nih.gov/pubmed/36832786
http://dx.doi.org/10.3390/foods12040710

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955897/
https://www.ncbi.nlm.nih.gov/pubmed/36832786
http://dx.doi.org/10.3390/foods12040710

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