Characterization of Physicochemical Quality and Volatiles in Donkey Meat Hotpot Under Different Boiling Periods.

Moreover, pH, a critical indicator of meat quality that significantly influences tenderness [ 37 ], exhibited higher values compared to raw meat and demonstrated an increasing trend with extended boiling times.

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Specifically, the L* values of donkey meat showed a decreasing trend with extended boiling times, in parallel with observations in braised squab skin [ 29 ].

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