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>Kyoto Encyclopedia of Genes and Genomes pathways are manually linked together. The map illustrates significantly different metabolites in meat samples between two compared groups and three key metabolic pathways including the TCA cycle, biosynthesis of alkaloids derived from histidine and purine, and biosynthesis of amino acids.</div>

Journal of Food Quality

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Figure 2

Figure 2: 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 2 | Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach 