Analysis of the Differences in Volatile Organic Compounds in Different Muscles of Pork by GC-IMS.

ABSTRACT: As the main consumed meat of Chinese residents, pork has a unique flavor, but the internal volatile organic compounds that cause the flavor differences between pork muscles are not clear at present. In this study, four muscles of Duroc × (Landrace × Yorkshire) pigs (loin, ham, shoulder and belly) were used as experimental subjects. Through the analysis of volatile organic compounds in four muscles of pork, the internal volatile organic compounds of different muscles of pork were discussed. Gas chromatography-ion mobility spectrometry was employed to analyze the four muscles, and volatile organic compounds in these muscles were analyzed and identified. A total of 65 volatile organic compound peaks were obtained by gas chromatography-ion mobility spectrometry. From the qualitative database,

SUBMITTER: Duan S 

PROVIDER: S-EPMC9961950 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature