Comparative characterization of fatty acids and volatile substances in Chinese indigenous and hybrid pork in raw, cooked, and reheated states-Reference-Cited by-同舟云学术

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Comparative characterization of fatty acids and volatile substances in Chinese indigenous and hybrid pork in raw, cooked, and reheated states

Published:2024-10 Issue: Volume:61 Page:104865
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Li Dan,Zhang Zheqi,Zhang Kaihua,Wang Shouwei,Li Xiaoman,Zang Mingwu^ORCID

Funder

Sichuan Province Science and Technology Support Program

National Key Research and Development Program of China

Publisher

Elsevier BV

Reference29 articles.

1. Meat flavour in pork and beef - from animal to meal;Aaslyng;Meat Science,2017

2. Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products;Adams;Food Chemistry,2009

3. Lipid oxidation in meat: Mechanisms and protective factors – a review;Amaral;Food Science and Technology,2018

4. Comparison of meat quality and fatty acid composition of longissimus muscles from purebred pigs and three-way crossbred LYD Pigs;Choi;Korean Journal for Food Science of Animal Resources,2016

5. Flavor development in beef, pork, lamb and goat meat;Chris,2023

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