Effect and Mechanism of Dietary Supplementation of Clostridium butyricum on Volatile Flavor Compounds in Meat of Small Tailed-Han Sheep during Postmortem Aging

Effect and Mechanism of Dietary Supplementation of Clostridium butyricum on Volatile Flavor Compounds in Meat of Small Tailed-Han Sheep during Postmortem Aging

In order to explore the effect of dietary supplementation of Clostridium butyricum on the volatile flavor substances in the meat of small-tailed Han sheep during postmortem aging and its possible mechanism, the Longissimus dorsi muscle of small-tailed Han sheep slaughtered at the age of six months w...

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Bibliographic Details
Main Author: HOU Ran, DOU Lu, REN Qin, ZHANG Min, ZHANG Yue, XIE Junkang, Aodengtuya, GUO Yueying, SU Lin, ZHAO Lihua, JIN Ye
Format: Article
Language:English
Published: China Food Publishing Company 2023-06-01
Series:Shipin Kexue
Subjects:
postmortem aging; volatile flavor substances; electronic nose; fat metabolism related enzyme activity; small-tailed han sheep
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-023.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-023.pdf

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