Comparative characterization of lipids and volatile compounds of Beijing Heiliu and Laiwu Chinese black pork as markers

Comparison of Growth Performance and Meat Quality Traits of Commercial Cross-Bred Pigs versus the Large Black Pig Breed

(2021) Yongjie Wang et al.   Animals

Screening out important substances for distinguishing Chinese indigenous pork and hybrid pork and identifying different pork muscles by analyzing the fatty acid and nucleotide contents

(2021) Ting Tu et al.   FOOD CHEMISTRY

Lipid Deposition and Metabolism in Local and Modern Pig Breeds: A Review

(2020) Klavdija Poklukar et al.   Animals

A large-scale comparison of meat quality and intramuscular fatty acid composition among three Chinese indigenous pig breeds

(2020) Yizhong Huang et al.   MEAT SCIENCE

Integrated lipidomics and targeted metabolomics analyses reveal changes in flavor precursors in psoas major muscle of castrated lambs

(2020) Jing Li et al.   FOOD CHEMISTRY

Effect of slaughter weight on carcass characteristics, meat quality, and lipidomics profiling in longissimus thoracis of finishing pigs

(2020) Jing Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis

(2019) Dimitrios E. Pavlidis et al.   MEAT SCIENCE

Evaluation of the four breeds in synthetic line of Jiaxing Black Pigs and Berkshire for meat quality traits, carcass characteristics, and flavor substances

(2019) Wei Zhang et al.   ANIMAL SCIENCE JOURNAL

Use of egg yolk phospholipids to generate chicken meat odorants

(2019) De-Wei Chen et al.   FOOD CHEMISTRY

Identification of important odorants derived from phosphatidylethanolamine species in steamed male Eriocheir sinensis hepatopancreas in model systems

(2019) Na Wu et al.   FOOD CHEMISTRY

Characterization and discrimination of selected China's domestic pork using an LC-MS-based lipidomics approach

(2019) Si Mi et al.   FOOD CONTROL

Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle

(2019) Joanne M. Hughes et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Lipidomics analysis for identifying the geographical origin and lactation stage of goat milk

(2019) Hongyan Liu et al.   FOOD CHEMISTRY

A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham

(2019) Yanan Shi et al.   MEAT SCIENCE

Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis

(2019) Dong Han et al.   FOOD RESEARCH INTERNATIONAL

Ageing and retail display time in raw beef odour according to the degree of lipid oxidation

(2018) Virginia C. Resconi et al.   FOOD CHEMISTRY

Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain

(2018) Leire Bravo-Lamas et al.   MEAT SCIENCE

MetaboAnalyst 4.0: towards more transparent and integrative metabolomics analysis

(2018) Jasmine Chong et al.   NUCLEIC ACIDS RESEARCH

Assessment of potential false positives via orbitrap-based untargeted lipidomics from rat tissues

(2018) Lina Xu et al.   TALANTA

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef

(2017) Damian Frank et al.   MEAT SCIENCE

Meat flavour in pork and beef – From animal to meal

(2017) Margit D. Aaslyng et al.   MEAT SCIENCE

Dietary choline and phospholipid supplementation enhanced docosahexaenoic acid enrichment in egg yolk of laying hens fed a 2% Schizochytrium powder-added diet

(2017) H. Wang et al.   POULTRY SCIENCE

Comparison and relationship between meat colour and antioxidant capacity of different pig breeds

(2017) Wei Chen et al.   Animal Production Science

Differential expression of lipid metabolism-related genes and myosin heavy chain isoform genes in pig muscle tissue leading to different meat quality

(2015) C. Zhang et al.   Animal

Identification of Oxidation Compounds of 1-Stearoyl-2-linoleoyl-sn-glycero-3-phosphoethanolamine during Thermal Oxidation

(2015) Li Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of the Volatiles Formed by Oxidation of Phosphatidylcholine to Triglyceride in Model Systems

(2014) Li Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Consumer preference, behavior and perception about meat and meat products: An overview

(2014) Maria Font-i-Furnols et al.   MEAT SCIENCE

Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems

(2013) Hoa Van Ba et al.   MEAT SCIENCE

Expression levels of candidate genes for intramuscular fat deposition in two Banna mini-pig inbred lines divergently selected for fatness traits

(2012) Su-Mei Zhao et al.   GENETICS AND MOLECULAR BIOLOGY

Expression of lipogenic genes during porcine intramuscular preadipocyte differentiation

(2012) W.Z. Li et al.   RESEARCH IN VETERINARY SCIENCE

Evaluation of the Chinese indigenous pig breed Dahe and crossbred Dawu for growth and carcass characteristics, organ weight, meat quality and intramuscular fatty acid and amino acid composition

(2011) Y. Z. Jiang et al.   Animal

Differential Expression of Lipid Metabolism Related Genes in Porcine Muscle Tissue Leading to Different Intramuscular Fat Deposition

(2009) S. M. Zhao et al.   LIPIDS

Flavour differences of cooked longissimus muscle from Chinese indigenous pig breeds and hybrid pig breed (Duroc×Landrace×Large White)

(2007) Ping Lu et al.   FOOD CHEMISTRY

Fat deposition, fatty acid composition and meat quality: A review

(2007) J.D. Wood et al.   MEAT SCIENCE