ArticleFoods (Basel, Switzerland)2025
A Comprehensive Characterization of the Differences in Meat Quality, Nonvolatile and Volatile Flavor Substances Between Taoyuan Black and Duroc Pigs.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- 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
- Integrated GC-MS, LC-MS/MS metabolomics, and transcriptomics analysis of meat quality differences between marketed Wuzhishan and Duroc-landrace-Yorkshire pigs.Food chemistry. Molecular sciences · 2026Article
- Multiomics transcriptome and metabolome insights into fat metabolism and meat quality in Songliao black pigs and Songlei crossbred pigs.BMC genomics · 2026Article
- Nutritional evaluation, characteristic component differences and non-targeted metabolomics analysis of traditional fermented glutinous Rice in four Chinese provinces.Food chemistry: X · 2026Article
- Integrative Analysis of Flavoromics, Lipidomics, and Transcriptomics Reveals the Potential Mechanisms Underlying the Unique Meat Flavor of Jianli Pigs.Foods (Basel, Switzerland) · 2025Article
- Effects of Corn-Soybean Meal-Based Fermented Feed Supplementation on Growth Performance, Meat Quality, Fatty Acid Profiles, Nutritional Values, and Gut Microbiota of Lean-Type Finishing Pigs.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
11 authors.
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Abstract
To compare the differences in meat quality between obese-type Chinese pig breeds and lean-type foreign pig breeds, we selected Taoyuan Black (TB) pigs and Duroc pigs at 180 and 210 days of age and analyzed their meat quality, chemical composition, and flavor compounds using an electronic tongue, chromatographic techniques, and two-dimensional gas chromatography-time-of-flight-mass-spectrometry (GC×GC-TOF-MS). A total of 16 main fatty acids, 18 main free amino acids, and 249 flavor compounds were identified. The results showed that TB pigs exhibited redder meat color, higher intramuscular fat, and lower shear force than Duroc pigs (
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