Characterization of Physicochemical Quality and Volatiles in Donkey Meat Hotpot Under Different Boiling Periods

Hotpot dishes are widely favored by consumers for their flavor profiles developed dur- ing the cooking process. This study investigated the quality characteristics and volatile compounds (VOCs) of donkey meat slices across varying boiling durations (0–42 s) using gas chromatography–ion mobility spectrometry (GC-IMS). The results demonstrated that donkey meat boiled for 12–18 s exhibited optimal characteristics in terms of meat retention, color parameters, shear force values, and pH...