Characterization and Discrimination of Volatile Compounds in Chilled Tan Mutton Meat during Storage Using HiSorb-TD-GC-MS and E-Nose

Characterization and Discrimination of Volatile Compounds in Chilled Tan Mutton Meat during Storage Using HiSorb-TD-GC-MS and E-Nose

Chilled Tan mutton is currently the mainstream of Tan mutton production and consumption in China, but the reports on chilled meat quality evaluation and shelf-life discrimination by volatiles are limited. This study aimed to investigate the changes of volatile compounds in chilled Tan mutton at four...

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Bibliographic Details
Main Authors: Ningxia Bu, Qi Yang, Juan Chen, Yongqin Li, Dunhua Liu
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Molecules
Subjects:
chilled Tan mutton
HiSorb-TD-GC-MS
E-nose
volatile compounds
discrimination
Online Access:https://www.mdpi.com/1420-3049/28/13/4993

Internet

https://www.mdpi.com/1420-3049/28/13/4993

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