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Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
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Comparative Characterization of Pork Jowl and Three Commercial Cuts from DLY Pigs: Instrumental Quality, Nutritional

Shuanshuan Xue1, Wanli Zhang1, Jiaqi Sun1

  • 1Food Laboratory of Zhong Yuan, Luohe 462300, China.

Foods (Basel, Switzerland)
|August 27, 2026
PubMed

Keywords:
DLY pigsamino-acid compositioncommercial pork cutsinstrumental qualitypork jowlvolatile profile

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