Effects of different thermal processing methods on the flavor and precursor substances of the longissimus dorsi muscle in the “Duroc × Landrace × Yorkshire” ternary hybrid pigs
Xinran Yuan, Jialing Tang, Yulin Zhang, Zhengfeng Fang et al. • Food Chemistry: X
(2026)
This study investigated the effects of boiling, frying, and roasting on flavor compounds and their precursors in the longissimus dorsi muscle of “Duroc × Landrace × Yorkshire” pigs. HS-SPME-GC–MS, electronic nose analysis, and multivariate ...
DOAJ
Open Access (DOAJ)
DOI:
10.1016/j.fochx.2026.103935