Establishing the relations of characteristic aroma precursors and volatile compounds for authenticating Tibetan pork

Quantitative Proteomic Analysis of Tibetan Pig Livers at Different Altitudes

(2023) Xuedong Gu et al.   MOLECULES

Human perception of color differences using computer vision system measurements of raw pork loin

(2022) Brianne A. Altmann et al.   MEAT SCIENCE

Aroma compounds identified in cooked meat: A review

(2022) Amjad Sohail et al.   FOOD RESEARCH INTERNATIONAL

Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis

(2022) Weida Wu et al.   FOOD CHEMISTRY

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

The Effect of Rearing Conditions on Carcass Traits, Meat Quality and the Compositions of Fatty Acid and Amino Acid of LTL in Heigai Pigs

(2021) Jie Li et al.   Animals

Branched chain amino acids alter fatty acid profile in colostrum of sows fed a high fat diet

(2020) Chang Ma et al.   Journal of Animal Science and Biotechnology

Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction

(2020) Huan Liu et al.   FOOD RESEARCH INTERNATIONAL

Tandem mass tag-labeled quantitative proteomic analysis of tenderloins between Tibetan and Yorkshire pigs

(2020) Jinqiu Wang et al.   MEAT SCIENCE

Correlation between skeletal muscle fiber type and free amino acid levels in Japanese Black steers

(2019) Daisuke Mashima et al.   ANIMAL SCIENCE JOURNAL

Characterization and discrimination of Tibetan and Duroc × (Landrace × Yorkshire) pork using label-free quantitative proteomics analysis

(2019) Si Mi et al.   FOOD RESEARCH INTERNATIONAL

In‐depth mapping of the proteome of Tibetan pig tenderloin ( longissimus dorsi ) using offline high‐pH reversed‐phase fractionation and LC‐MS/MS

(2019) Xuedong Gu et al.   JOURNAL OF FOOD BIOCHEMISTRY

Slaughter weight rather than sex affects carcass cuts and tissue composition of Bisaro pigs

(2019) Javier Álvarez-Rodríguez 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

The effect of organic salts on the browning of dried squid products processed by air-drying

(2018) Jieting Geng et al.   FOOD CHEMISTRY

Comparison of reducing sugar content, sensory traits, and fatty acids and volatile compound profiles of the longissimus thoracis among Korean cattle, Holsteins, and Angus steers

(2018) Min Yu Piao et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Application of Raman spectroscopy in type 2 diabetes screening in blood using leucine and isoleucine amino-acids as biomarkers and in comparative anti-diabetic drugs efficacy studies

(2017) Zephania Birech et al.   PLoS One

Volatile compounds in meat and meat products

(2017) Monika KOSOWSKA et al.   Food Science and Technology

Genome-wide association studies for fatty acid metabolic traits in five divergent pig populations

(2016) Wanchang Zhang et al.   Scientific Reports

The comparison of energy metabolism and meat quality among three pig breeds

(2014) Linyuan Shen et al.   ANIMAL SCIENCE JOURNAL

A structural approach to understanding the interactions between colour, water-holding capacity and tenderness

(2014) J.M. Hughes et al.   MEAT SCIENCE

Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds

(2012) Dashdorj Dashmaa et al.   Korean Journal for Food Science of Animal Resources

Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

(2008) Lene Meinert et al.   MEAT SCIENCE

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

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