Analysis on the Difference of Flavor Precursors of Daqingshan Goat Meat in Different Feeding Environments, Ages and Cuts

Analysis on the Difference of Flavor Precursors of Daqingshan Goat Meat in Different Feeding Environments, Ages and Cuts

Objective: Exploring the variation law of flavor precursors in Daqing goat meat, this paper provided a basis for the in-depth study of meat quality and flavor characteristics. Methods: The changes rule of meat flavor precursors, reducing sugar, thiamine, amino acids and fatty acids of triceps brachi...

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Bibliographic Details
Main Authors: Baojun ZHANG, Meiling GE, Zhihong LIU, Yanjun ZHANG, Jinquan LI, Yinfeng HE
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-02-01
Series:Shipin gongye ke-ji
Subjects:
daqingshan goat
feeding environment
age
cut
flavor precursors
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070272

Internet

http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070272

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