Food research international (Ottawa, Ont.)AnimalsVolatile Organic CompoundsMetabolomicsMeat ProductsSwine
Integrated metabolomics and volatilomics reveal the impact of compound curing agents on lipid-related metabolites and volatile compounds in Xuanwei ham.
Wen Xun, Yucai Yang, Yanru Zhong, Jiao Li, Nannan Zhou, Yanfei Du, Shuai Tang, Jiayan Tan, Keshi Yang, Chunying Weng, Huiwen Dong, Guozhou Liao, Guiying Wang
Published: 202610.1016/j.foodres.2025.118081
Abstract
Xuanwei ham is a traditional dry-cured meat product facing challenges like high sodium and color instability. To address these issues, this study investigated the effects of compound curing agents, specifically partial replacement of NaCl with KCl an…
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