Analysis of the Differences in Volatile Organic Compounds in Different Muscles of Pork by GC-IMS

As the main consumed meat of Chinese residents, pork has a unique flavor, but the internal volatile organic compounds that cause the flavor differences between pork muscles are not clear at present. In this study, four muscles of Duroc × (Landrace × Yorkshire) pigs (loin, ham, shoulder and belly) we...

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Detalles Bibliográficos
Autores principales: Duan, Shengnan, Tang, Xiaoyan, Li, Wusun, Huang, Xinyuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9961950/
https://www.ncbi.nlm.nih.gov/pubmed/36838714
http://dx.doi.org/10.3390/molecules28041726

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9961950/
https://www.ncbi.nlm.nih.gov/pubmed/36838714
http://dx.doi.org/10.3390/molecules28041726

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