Progress in Formation Mechanism and Regulation Technologies for Edible Quality of Animal Liver

Abstract

Abstract: Liver is one of the important edible byproducts of livestock and poultry. It has high nutritional value and a long history of consumption in China. However, there are some defects in the liver, such as off- flavor, poor texture, and high risk of harmful substances remaining, which reduce the liver's food availability, not only reducing the overall profit of the industry, but also causing a certain waste of resources. This review focuses on the nutrition, flavor, texture, and regulation technologies of the liver. Moreover, the defects and blind spots of the current research were summarized. It is hoped that this review will provide a basis for the follow-up research and high-value application of liver.

Key words: liver, nutrient, flavor, texture, regulation technologies

CLC Number:

TQ656.1

References

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