Measurement of trimethylamine concentration and evaluation of pig meat natural quality by a spectrophotometric method
Pig meat off-flavor is attributed to trimethylamine (TMA) concentration, and it is considered as the precursor of the fishy off-flavor problems. In this study, TMA concentrations in pig meat were determined, and the interactions with breed and gender effects were discussed. In addition, the TMA thre...
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| Format: | Article |
| Language: | English |
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Higher Education Press
2014-09-01
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| Series: | Frontiers of Agricultural Science and Engineering |
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| Online Access: | http://academic.hep.com.cn/fase/fileup/2095-7505/PDF/2095-7505-2014-3-236.pdf |