Integrated targeted lipidomics and electronic nose analyses reveal lipid composition differences between chicken meat with varying fat levels and odor dynamics during cold storage
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Intramuscular fat (IMF) improves meat quality, but the mechanisms underlying its deposition remain unclear. The lipid and flavor profiles of chicken breast muscles with high (H-IMF) and low (L-IMF) fat content were analyzed using targeted lipidomics and electr... ...
