ArticleFoods (Basel, Switzerland)2022
Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in China.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed.
- Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods.Comprehensive reviews in food science and food safety · 2026Review
- Comparative Characterization of Pork Jowl and Three Commercial Cuts from DLY Pigs: Instrumental Quality, Nutritional Composition, Water Distribution, and Volatile Profiles.Foods (Basel, Switzerland) · 2026Article
- Improving Meat Quality and Lipid Metabolism of Finishing Pigs by Replacing Dietary Soybean Meal with Enzyme-Bacteria Co-Fermented Rapeseed Meal.Foods (Basel, Switzerland) · 2026Article
- Integrative Analysis of Flavoromics, Lipidomics, and Transcriptomics Reveals the Potential Mechanisms Underlying the Unique Meat Flavor of Jianli Pigs.Foods (Basel, Switzerland) · 2025Article
- Muscle Fibers, Free Amino Acids, and Enhanced Mitochondrial Function Explain the Unique Meat Quality of Tibetan Pigs.Foods (Basel, Switzerland) · 2025Article
- Effects of Genotype and Sex on Carcass Traits, Myosin Heavy Chain Isoforms and Meat Characteristics of Pigs.Animals : an open access journal from MDPI · 2025Article
- Consumer Assessment of Pork Loin Quality: How Important Are Sensory Attributes, Pig Breed, and Familiarity?Foods (Basel, Switzerland) · 2025Article
- A Comprehensive Characterization of the Differences in Meat Quality, Nonvolatile and Volatile Flavor Substances Between Taoyuan Black and Duroc Pigs.Foods (Basel, Switzerland) · 2025Article
- Muscle Characteristics Comparison Analysis Reveal Differences in the Meat Quality and Nutritional Components of Three Shanghai Local Pig Breeds.Foods (Basel, Switzerland) · 2025Article
- Nutritional Processing Quality of Sika Deer (Foods (Basel, Switzerland) · 2024Article
- Behavior of Spoilage Bacterial Communities in Different Cuts of Enshi Black Pork under Refrigerated Storage (4 °C).Foods (Basel, Switzerland) · 2024Article
- Identification of porcine fast/slow myogenic exosomes and their regulatory effects on lipid accumulation in intramuscular adipocytes.Journal of animal science and biotechnology · 2024Article
- Meat Characteristics, Expression of Myosin Heavy Chain and Metabolism-Related Genes in Thai Native Pigs.Foods (Basel, Switzerland) · 2024Article
- New Method for 5'-Nucleotidase Preparation and Evaluation of Its Catalytic Activity.Foods (Basel, Switzerland) · 2024Article
- Comparative analysis of meat quality of Laiwu black, Minxinan black and Hyla rabbits.Archives animal breeding · 2024Article
- UHPLC-QQQ-MS/MS method for the simultaneous quantification of 18 amino acids in various meats.Frontiers in nutrition · 2024Article
- Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (Foods (Basel, Switzerland) · 2023Article
- Meat Nutritional Value of Puławska Fattening Pigs, Polish Large White × Puławska Crossbreeds and Hybrids of DanBred.Animals : an open access journal from MDPI · 2023Article
- Comparative Characterization of Volatile Compounds of Ningxiang Pig, Duroc and Their Crosses (Duroc × Ningxiang) by Using SPME-GC-MS.Foods (Basel, Switzerland) · 2023Article
- Effect of Deep Dormancy Temperature Cultivation on Meat Quality of Crucian Carp (Foods (Basel, Switzerland) · 2023Article
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Authors and funding
13 authors.
Funding
Abstract
To characterize the quality of widely consumed pork in China, the chemical compositions and other indexes of five breeds of pork were compared. The results indicated that the moisture content, sensory flavor, and overall acceptability of Pipa pork (PPP) were superior to other breeds. The fat content and essential amino acids (EAA) of Yihao native pork (YNP) were significantly (p < 0.05) higher than in other breeds. The protein content, the total amount of amino acids, and perceptible flavor of Tibetan black pork (TBP) were higher than in other breeds. The protein nutrition profiles of manor black pork (MBP) and TBP were better than in others. The equivalent umami concentration (EUC) value of white pork (WP) was significantly (p < 0.05) higher than in others; however, the health risk of its fatty acid content was higher. There were unique protein and flavor chemicals in YNP, TBP, and PPP, which may be useful for distinguishing their authenticity.
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