Nutrition regulation was a potential way to improve poultry meat quality. In this thesis, four experiments were carried out to study the effects of strain, age, and body part on the concentrations of taste compounds and aroma precursors, and research the quantitative changes of those flavor-relating compounds during cooking, then investigate the components of flavor volatiles released from roasted and cooked meat samples. At last, model systems were used to estimate the relative contributions of ...
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