Detection of flavor compounds in longissimus muscle from four hybrid pig breeds of Sus scrofa, Bamei pig, and Large White.

Bioscience, biotechnology, and biochemistry

PubMedID: 25052201

Chen G, Sui Y, Chen S. Detection of flavor compounds in longissimus muscle from four hybrid pig breeds of Sus scrofa, Bamei pig, and Large White. Biosci Biotechnol Biochem. 2014;78(11):1910-6.
To detect the flavor quality and flavor compounds in raw longissimus muscle from four typical pig breeds: Sus scrofa?×?Bamei pig named F1 (group A), F1?×?F1 (group B), F1?×?Bamei pig (group C), and F1?×?Large White (group D). The chemical compositions of longissimus muscles from four breeds were examined using headspace solid-phase microextraction/gas chromatography mass spectrometry method. Distinct differences for the same flavor compounds of longissimus muscles between different breeds were analyzed. Totally 64 flavor compounds shared in four groups, and 10 flavor compounds with significant difference among four groups (p?