Chicken is renowned as the most affordable meat option, prized by consumers worldwide for
its unique flavor, and universally recognized for its essential savory flavor. Current research …

The taste of chicken soup is dependent upon various taste substances and human senses.
More than 300 nonvolatile compounds reportedly exist in chicken/chicken soup. The primary …

The traditional recipe for Chinese chicken soup creates a popular taste of particular umami
and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the …

Beef rumps (middle gluteal) were dry aged for 28 days using different air flow velocities of 0,
2.5, and 5 m/s (DA0, DA2. 5, and DA5, respectively). The microbial composition …

The role of moisture evaporation in the taste attributes of dry-and wet-aged beef was
determined in this study. A total of 30 striploins (longissimus lumborum) were dry or wet …

The objective of this study was to investigate the volatile and non-volatile compounds of
stewed pork with different processing methods (TS: traditional stewing, TSE: traditional …

ABSTRACT Effects of stewing time (1, 2, and 3 h) on the levels of taste-active and volatile
compounds were measured. The flavor characteristics of the stewed yellow-feather chicken …

Simple Summary Recently, the consumption of high-quality meat has increased. Meat flavor
is the factor that most significantly contributes to meat quality, making meat flavor an …

Two-dimensional quantitative nuclear magnetic resonance (2D qNMR)-based metabolomics
was performed to understand characteristic metabolic profiles in different aging regimes …

This study assessed the influence of stewing (1, 2 or 3 h) on the texture, ultrastructure and in
vitro digestibility of meat from the yellow‐feathered chicken, which is a popular broiler …