Effect of boiled-water-cooking time on quality and characteristic of flavor components in pig large intestines-Reference-Cited by-同舟云学术

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Effect of boiled-water-cooking time on quality and characteristic of flavor components in pig large intestines

Published:2024-03 Issue: Volume:35 Page:100899
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Li Xiaoman,Zang Mingwu^ORCID,Li Dan,Wang Shouwei,Zhang Kaihua,Zhang Zheqi,Zhao Bing,Zhang Shunliang,Zhao Yan

Funder

Beijing Municipal Science and Technology Commission, Adminitrative Commission of Zhongguancun Science Park

National Key Research and Development Program of China

Sichuan Province Science and Technology Support Program

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Reference46 articles.

1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure;Aaslyng;Food Qual. Prefer.,2003

2. Undesirable flavors of meat;Bailey,1992

3. Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain;Bravo-Lamas;Meat Sci.,2018

4. Use of egg yolk phospholipids to generate chicken meat odorants;Chen;Food Chem.,2019

5. Mechanisms of cooking methods on flavor formation of Tibetan pork;Cheng;Food Chem. X,2023

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