Effect of Breed on the Volatile Compound Precursors and Odor Profile Attributes of Lamb Meat - Zhang, Can; Zhang, Hao; Liu, Ming; Zhao, Xin’gang; Luo, Hailing (Foods, 2020)
Keywords: amino acid; Amino acids; Analytical chemistry; Barns; breed; Chromatography; crossbreds; Dorper; Experiments; fatty acid; Fatty acids; flavor; Flavors; Food science; Genotype & phenotype; Hydrochloric acid; intramuscular fat; Lamb; lamb meat; lambs; Linoleic acid; Linolenic acid; longissimus muscle; Meat; Muscles; Odor; Odors; Polyunsaturated fatty acids; Precursors; Sheep; Volatile compounds; Weaning; United States--US; China