Dynamic changes in water mobility and taste substances of cooked Tan lamb meat after chilled storage
Yongzhao Bi, Qimei Shan, Ruiming Luo, Shuang Bai, Ji Chen, Yongrui Wang, Shuang Gao, Jia-Jun Guo, Xiao-Lei Hu, Fujia Dong
Topics & Concepts
UmamiTasteFood scienceChemistryFlavorWater activityInosine monophosphateRaw meatSodium GlutamateInosineRaw materialBiochemistryWater contentNucleotideEnzymeOrganic chemistryGeneGeotechnical engineeringEngineeringMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor Technologies