Analysis of Quality Differences between Tibetan Pork and Duroc×Landrace×Yorkshire Pork under Different Thermal Processing

Analysis of Quality Differences between Tibetan Pork and Duroc×Landrace×Yorkshire Pork under Different Thermal Processing

To examine the quality variations between Tibetan pork and Duroc×Landrace×Yorkshire (DLY) pork subjected to different thermal processing methods, this study analyzed changes in cooking loss rate, shear force, texture, and color under boiling, frying, and roasting conditions. Multivariate statistical...

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Bibliographic Details
Main Authors: Lina XU, Junrong HUANG, Laiyu ZHAO, Peifang REN, Chunhui ZHANG, Feng HUANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-03-01
Series:Shipin gongye ke-ji
Subjects:
tibetan pork
processing method
quality differences
electronic nose
gas chromatography-ion migration spectroscopy (gc-ims)
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040396
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