A Comparison of Different Tissues Identifies the Main Precursors of Volatile Substances in Chicken Meat

A Comparison of Different Tissues Identifies the Main Precursors of Volatile Substances in Chicken Meat

Amino acids and fatty acids are the main precursors of volatile organic compounds (VOCs) in meat. The purpose of this study was to determine the main VOC components in chicken breast muscle (BM) and abdominal fat (AF) tissue, as well as the source of VOCs, to provide a basis for quality improvement...

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Bibliographic Details
Main Authors: Na Luo, Li Liu, Xiaoya Yuan, Yuxi Jin, Guiping Zhao, Jie Wen, Huanxian Cui
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-07-01
Series:Frontiers in Physiology
Subjects:
chicken
meat
aroma precursor
breast muscle
abdominal fat
Online Access:https://www.frontiersin.org/articles/10.3389/fphys.2022.927618/full

Internet

https://www.frontiersin.org/articles/10.3389/fphys.2022.927618/full

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