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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

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