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Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
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Structural phase transition-aligned preheating reprograms lipid-derived flavor formation in cooked meat: A case of

Le Xu1, Minghui Gu1, Yina Chen1

  • 1Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

Food Chemistry
|June 22, 2026
PubMed

Keywords:
Lamb meatPhosphatidylcholineStructural phase transitionVolatilomic

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