Research on the Process and Quality of Prepacked Braised Meat Products.

From the analysis of the heatmap of volatile compounds ( Figure 7 ), during the short-term (1 day) period, there are extremely significant or highly significant differences in the contents of various substances such as Hexanal and Eucalyptol between the experimental and control groups.

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In summary, both in the short-term and long-term, there are significant differences between the experimental and control groups in terms of overall composition as well as the relative contents of specific volatile substances, with some differences showing an increasing trend over time.

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