Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations
Ying Xu, Xiaofei Xie, Wenwen Zhang, Huimin Yan, Yalin Peng, Chuankang Jia, Meiqi Li, Jun Qi, Guoyuan Xiong, Xinglian Xu, Guanghong Zhou
Topics & Concepts
ChewinessChemistrySubcutaneous fatShouldersFatty acidFood scienceAnatomyConnective tissueBiochemistryAdipose tissueBiologyPathologyMedicineMeat and Animal Product QualityElectrospun Nanofibers in Biomedical ApplicationsTextile materials and evaluations