Integrated Mechanisms of Flavor and Quality Development in Braised Pork: A Study on Volatile Profiles, Texture Dynamics, Nucleotide Catabolism, and Protein Oxidation.

Foods · 2026 · PMC12897471 · PMID 41683087

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showed a trendno p-value reported

During processing, the centrifugation loss showed a trend of an initial increase, peaking at the B0 stage, followed by a gradual decrease.

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an increasing trendno p-value reported

The contents of umami nucleotides, predominantly IMP, showed an increasing trend during heating, which may have been a key factor contributing to the superior final flavor of braised pork.

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