Food research international (Ottawa, Ont.)AnimalsGastrointestinal MicrobiomeSwineVolatile Organic CompoundsTaste
Differential characteristics of meat flavor compounds, colonic microbiome and metabolome between Duroc × Landrace × Yorkshire pigs with high and low intramuscular fat of longissimus dorsi muscles.
Dongfang Wang, Yangguang Ren, Yiyan Liao, Long Pan, Yong Su, Weiyun Zhu
Published: 202510.1016/j.foodres.2025.117579
Abstract
Pork flavor has received widespread attention from consumers and producers, but the flavor differences and microbial differences in pigs with different intramuscular fat (IMF) content remain unclear. This study aimed to investigate differential chara…
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