A Comprehensive Characterization of the Differences in Meat Quality, Nonvolatile and Volatile Flavor Substances Between Taoyuan Black and Duroc Pigs

A Comprehensive Characterization of the Differences in Meat Quality, Nonvolatile and Volatile Flavor Substances Between Taoyuan Black and Duroc Pigs

To compare the differences in meat quality between obese-type Chinese pig breeds and lean-type foreign pig breeds, we selected Taoyuan Black (TB) pigs and Duroc pigs at 180 and 210 days of age and analyzed their meat quality, chemical composition, and flavor compounds using an electronic tongue, chr...

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Bibliographic Details
Main Authors: Hanjing Shi, Sisi Chen, Wenyue Zhou, Junfei Xu, Zekun Yang, Liu Guo, Qilong Li, Qiuping Guo, Yehui Duan, Jianzhong Li, Fengna Li
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
pork
meat quality
flavor quality
Online Access:https://www.mdpi.com/2304-8158/14/11/1935
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