Analysis of VOCs in Lueyang Black Chicken Breast Meat during the Steaming Process with GC-IMS and Stoichiometry

<div>Appearance photo (a) and sensory scores (b) of Lueyang black chicken breast meat at different steaming times (note: Z5, Z15, and Z30 represent samples of Lueyang black chicken breast meat steamed for 5, 15, and 30 min, respectively).</div>

Journal of Food Quality

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Figure 1

Figure 1: Analysis of VOCs in Lueyang Black Chicken Breast Meat during the Steaming Process with GC-IMS and Stoichiometry 