Comparative characterization of fatty acids, reheating volatile compounds, and warmed-over flavor (WOF) of Chinese indigenous pork and hybrid pork

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

Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time

(2021) Siyang Deng et al.   FOOD CHEMISTRY

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

(2021) Jing Li et al.   FOOD RESEARCH INTERNATIONAL

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

(2020) Klavdija Poklukar et al.   Animals

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

(2020) Jie Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Effects of phospholipids and reheating treatment on volatile compounds in phospholipid-xylose-cysteine reaction systems

(2020) Zheqi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods

(2020) Xing Chen et al.   FOOD CHEMISTRY

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

Live weights at slaughter significantly affect the meat quality and flavor components of pork meat

(2019) Hoa V. Ba 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

Changes in flavor compound profiles of precooked pork after reheating (warmed‐over flavor) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction

(2019) Mingwu Zang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The potential role of secondary metabolites in modulating the flavor and taste of the meat

(2019) Vaikundamoorthy Ramalingam et al.   FOOD RESEARCH INTERNATIONAL

Fatty Acid Content, Flavor Compounds, and Sensory Quality of Pork Loin as Affected by Dietary Supplementation with l ‐arginine and Glutamic Acid

(2019) Qian Guo et al.   JOURNAL OF FOOD SCIENCE

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

(2019) Rubén Domínguez et al.   Antioxidants

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

Discrimination of the geographic origin of pork using multi-isotopes and statistical analysis

(2018) Woo-Jin Shin et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Lipid oxidation in meat: mechanisms and protective factors – a review

(2018) Ana Beatriz AMARAL et al.   Food Science and Technology

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet

(2017) Gebrehawerya B. Mezgebo et al.   FOOD CHEMISTRY

Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

(2017) Javier García-Lomillo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Meat flavour in pork and beef – From animal to meal

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

Prediction of warmed-over flavour development in cooked chicken by colorimetric sensor array

(2016) Su-Yeon Kim et al.   FOOD CHEMISTRY

Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs

(2016) Yeong-Seok Choi et al.   Korean Journal for Food Science of Animal Resources

The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditions

(2016) Elżbieta Biller et al.   MEAT 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

Functional Roles of Fatty Acids and Their Effects on Human Health

(2015) Philip C. Calder   JOURNAL OF PARENTERAL AND ENTERAL NUTRITION

Volatiles in raw and cooked meat from lambs fed olive cake and linseed

(2014) R. S. Gravador et al.   Animal

Longissimus dorsi transcriptome analysis of purebred and crossbred Iberian pigs differing in muscle characteristics

(2014) Cristina Óvilo et al.   BMC GENOMICS

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

On the Compositional Analysis of Fatty Acids in Pork

(2013) Roger Ros-Freixedes et al.   JOURNAL OF AGRICULTURAL BIOLOGICAL AND ENVIRONMENTAL STATISTICS

Monounsaturated Fatty Acids and Risk of Cardiovascular Disease: Synopsis of the Evidence Available from Systematic Reviews and Meta-Analyses

(2012) Lukas Schwingshackl et al.   Nutrients

Fish oil in feeds for entire male and female pigs: Changes in muscle fatty acid composition and stability of sensory quality

(2010) E. Hallenstvedt et al.   MEAT SCIENCE