Comparative characterization and correlation between lipids and volatile organic compounds in NingXiang and Berkshire-Ningxiang pork

Comparative characterization and correlation between lipids and volatile organic compounds in NingXiang and Berkshire-Ningxiang pork

Lipids and volatile organic compounds (VOCs) are essential contributors to meat flavor. However, no studies to date have comprehensively explored the lipids and VOCs in raw pork from Ningxiang (NX) pigs and their hybrid breed Berkshire × Ningxiang (BN) pigs. This study aimed to identify the lipids a...

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Bibliographic Details
Main Authors: Huali Li, Yingying Liu, Yinglin Peng, Shiliu Yang, Huibo Ren, Xionggui Hu, Ji Zhu, Yuan Deng, Qingming Cui, Siyang Zhang, Jianbo Zuo, Lihua Cao, Chen Chen
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:International Journal of Food Properties
Subjects:
Ningxiang pork
intramuscular fat
lipid
volatile organic compound
correlation
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2024.2387934

Internet

https://www.tandfonline.com/doi/10.1080/10942912.2024.2387934

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