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 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 …

The unique flavor of Beijing Youji (BJY) chicken broth compared with that of commercial
broilers (CB) was investigated by solvent-assisted flavor evaporation combined with …

Tukong is the rumpless indigenous chicken breed of Indonesia. Its features must be
described as the basis for their preservation and improvement. The current understanding of …

Meat quality attributes vary with chicken age. Understanding the relationship between
poultry age and the quality of the meat would be beneficial for efficient poultry farming to …

Fatty acids and nucleotides are major contributors of pork flavor, which are key quality traits
influencing consumers' preference. In this study, we investigated the contents of nucleotides …

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 …

As a well-known yellow-feathered broiler, Qingyuan partridge chicken was famous for its
phenotype with developed subcutaneous and intermuscular fat, thin skin and soft bones …

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 NMR spectroscopy (2D qNMR) was set up and multivariate
analyses were performed on metabolites obtained from breast meat extracts of broilers and …