The high-quality functional animal product team identified the characteristic flavor compounds of Chinese local black pork

Original title: The high-quality functional animal product team identified the characteristic flavor compounds of local black pork species in my country

Recently, the high-quality functional animal products team has made important research progress in the study of the characteristics and flavors of local black pork in China , and identified the characteristic lipid molecules and volatile flavor compounds common to Laiwu pork and Beijing black six pork.

According to researcher Zhang Junmin, intramuscular fat is an important factor affecting meat flavor.

The research was supported by the National Key Research and Development Program, the special project of basic scientific research of the Chinese Academy of Agricultural Sciences, the special research and development project of Chongqing Rongchang Agriculture and Animal Husbandry High-tech Industry, and the scientific and technological innovation project of the Chinese Academy of Agricultural Sciences

Original link: https:// article is reprinted from "Food Science Network", and the article comes from Beijing Institute of Animal Husbandry and Veterinary Medicine, Chinese Academy of Agricultural Sciences