Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach

<div>PCA, corresponding validation plots of OPLS-DA, and OPLS-DA score plots derived from the GC × GC-TOF/MS between day 0 and day 4 and day 4 and day 8 during chilled ageing. Day 0: triangles; day 4: circles; day 8: squares.</div>

Journal of Food Quality

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Figure 1

Figure 1: Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach 

Figure 1 | Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach 