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	<title>pork intestine &#8211; BIOENGINEER.ORG</title>
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		<title>How Long You Stew Pork Intestine Decides Its Aroma, Chemistry Reveals</title>
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		<pubDate>Sun, 25 Oct 2026 13:53:46 +0000</pubDate>
				<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[aroma-active compounds]]></category>
		<category><![CDATA[flavor precursors]]></category>
		<category><![CDATA[free amino acids]]></category>
		<category><![CDATA[free fatty acids]]></category>
		<category><![CDATA[GC-MS]]></category>
		<category><![CDATA[GC-olfactometry]]></category>
		<category><![CDATA[lipid oxidation]]></category>
		<category><![CDATA[Maillard reaction]]></category>
		<category><![CDATA[pork intestine]]></category>
		<category><![CDATA[Sensory evaluation]]></category>
		<category><![CDATA[spiced brine stewing]]></category>
		<category><![CDATA[texture profile analysis]]></category>
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					<description><![CDATA[A multi-platform chemical analysis of spiced brine-stewed pork intestine shows that aroma-active compounds, flavor precursors, texture and sensory quality all evolve with stewing time, peaking in overall acceptability at 60 to 70 minutes.]]></description>
		
		
		
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