Meat product is popular throughout the world due to its unique taste. Flavor is one of the
most important quality characteristics of meat products and also is a key influencing factor in …

Preservatives are added as antimicrobial agents to extend the shelf life of meat. Adding
preservatives to meat products can affect their flavor and nutrition. This review clarifies the …

Reports on meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD)
produced by different Muscovy duck (Cairina moschata) ingredients are limited. To select a …

Salt has a great influence on food flavor formation. In this study, electronic tongue and nose,
gas chromatography-mass spectrometry, liquid chromatography-mass spectrometry, and …

To clarify the influence of the traditional curing method on metabolites and the relationship
between nonvolatile metabolites and volatile substances. Untargeted metabolomics based …

Intramuscular fat (IMF) content is an important factor in porcine meat quality. Previous
studies have screened multiple candidate genes related to IMF deposition, but the lipids that …

This study aimed to clarify the evolution of antioxidant peptides and their proteomic
homology during a continuous period of Jinhua ham processing. The peptide content …

This study aimed to evaluate the influence of spices on individual phospholipid molecules of
water-boiled salted duck (WSD) processing. Shotgun lipidomics was used to determine the …

BACKGROUND Lipids are one of the most important bioactive compounds, affecting the
character and quality of tea. However, the contribution of lipids to tea productions is still …

Microbial communities with extracellular electron transfer (EET) activity are capable of
driving geochemical changes and cycles, but a comprehensive understanding of the key …