## 3 Results and Discussion
### Identification of Key Volatile and Non-Volatile Compounds in Raw Meat during Refrigeration
#### 3.3.2 Changes in Key Non-Volatile Compounds
 } & \multirow{2}{*}{**Flavor Trait**} & \multirow{2}{*}{**Chilling Rate**} & \multicolumn{4}{c}{**Storage Time**} & \multicolumn{4}{c}{\(p\)**-Value**} \\ \cline{5-10}  & & & **1 h** & **24 h** & **72 h** & **120 h** & **Storage Time** & **Chilling Rate** & **Storage Time** \(\times\)** \\ \hline \multirow{2}{*}{**Asp**} & \multirow{2}{*}{Umami} & 1.44 \({}^{\circ}\)C/h & 4.6 \(\pm\) 0.74 \({}^{\rm\, Aa}\) & 3.5 \(\pm\) 1.23 \({}^{\rm\, Aa}\) & 3.36 \(\pm\) 0.35 \({}^{\rm\, Aa}\) & 2.77 \(\pm\) 0.09 \({}^{\rm\, Aa}\) & \multirow{2}{*}{0.004} & \multirow{2}{*}{0.000} & \multirow{2}{*}{0.000} \\  & & 22.22 \({}^{\circ}\)C/h & 3.21 \(\pm\) 0.17 \({}^{\rm\,ab}\) & 1.1 \(\pm\) 0.17 \({}^{\rm\,Cs}\) & 3.46 \(\pm\) 0.28 \({}^{\rm\, Aa}\) & 2.85 \(\pm\) 1.00 \({}^{\rm\,Ba}\) & & \\  & & 32.4 \({}^{\circ}\)C/h & 1.63 \(\pm\) 0.14 \({}^{\rm\,ac}\) & 2.2 \(\pm\) 0.54 \({}^{\rm\,ab}\) & 1.37 \(\pm\) 0.10 \({}^{\rm\,ab}\) & 1.78 \(\pm\) 0.17 \({}^{\rm\,ab}\) & & \\ \hline \multirow{2}{*}{**Glu**} & \multirow{2}{*}{Umami} & 1.44 \({}^{\circ}\)C/h & 40.67 \(\pm\) 4.75 \({}^{\rm\,\rm Bb}\) & 33.81 \(\pm\) 1.55 \({}^{\rm\,\rm Cs}\) & 57.08 \(\pm\) 6.69 \({}^{\rm\, Aa}\) & 62.76 \(\pm\) 10.62 \({}^{\rm\, Aa}\) & & \\  & & 22.2 \({}^{\circ}\)C/h & 66.24 \(\pm\) 4.44 \({}^{\rm\,AA}\) & 67.27 \(\pm\) 4.05 \({}^{\rm\,AA}\) & 41.8 \(\pm\) 3.23 \({}^{\rm\,AA}\) & 67.17 \(\pm\) 3.48 \({}^{\rm\,AA}\) & 0.000 & 0.000 & 0.000 \\  & & 32.4 \({}^{\circ}\)C/h & 48.66 \(\pm\) 0.22 \({}^{\rm\,ab}\) & 55.83 \(\pm\) 8.30 \({}^{\rm\,Ba}\) & 24.85 \(\pm\) 6.05 \({}^{\rm\,AA}\) & 44.21 \(\pm\) 5.79 \({}^{\rm\,AA}\) & & \\ \hline \multirow{2}{*}{**Thr**} & \multirow{2}{*}{Sweet} & 1.44 \({}^{\circ}\)C/h & 2.83 \(\pm\) 0.36 \({}^{\rm\,Ah}\) & 2.27 \(\pm\) 0.37 \({}^{\rm\,fb}\) & 1.85 \(\pm\) 0.02 \({}^{\rm\,Cb}\) & 3.29 \(\pm\) 0.64 \({}^{\rm\,Ah}\) & & \\  & & 22.2 \({}^{\circ}\)C/h & 2.69 \(\pm\) 0.24 \({}^{\rm\,Cs}\) & 3.55 \(\pm\) 0.32 \({}^{\rm\,Ba}\) & 2.94 \(\pm\) 0.12 \({}^{\rm\,AA}\) & 4.19 \(\pm\) 0.16 \({}^{\rm\,AA}\) & 0.000 & 0.001 & 0.017 \\  & & 32.4 \({}^{\circ}\)C/h & 2.47 \(\pm\) 0.07 \({}^{\rm\,AA}\) & 3.49 \(\pm\) 0.72 \({}^{\rm\,AA}\) & 1.81 \(\pm\) 0.35 \({}^{\rm\,Cb}\) & 3.03 \(\pm\) 0.48 \({}^{\rm\,AA}\) & & \\ \hline \multirow{2}{*}{**Gly**} & \multirow{2}{*}{Sweet} & 1.44 \({}^{\circ}\)C/h & 14.68 \(\pm\) 0.97 \({}^{\rm\,ab}\) & 11.8 \(\pm\) 1.48 \({}^{\rm\,ba}\) & 9.38 \(\pm\) 0.12 \({}^{\rm\,ba}\) & 12.83 \(\pm\) 2.09 \({}^{\rm\,ab}\) & & \\  & & 22.2 \({}^{\circ}\)C/h & 10.47 \(\pm\) 0.66 \({}^{\rm\,fb}\) & 14.68 \(\pm\) 0.86 \({}^{\rm\,Ah}\) & 8.45 \(\pm\) 0.49 \({}^{\rm\,ab}\) & 14.63 \(\pm\) 0.54 \({}^{\rm\,AA}\) & 0.010 & 0.000 & 0.002 \\  & & 32.4 \({}^{\circ}\)C/h & 14.33 \(\pm\) 0.23 \({}^{\rm\,ba}\) & 18.35 \(\pm\) 2.66 \({}^{\rm\,AA}\) & 17.38 \(\pm\) 2.95 \({}^{\rm\,AA}\) & 14.94 \(\pm\) 2.19 \({}^{\rm\,ab}\) & & \\ \hline \multirow{2}{*}{**Ala**} & \multirow{2}{*}{Sweet} & 1.44 \({}^{\circ}\)C/h & 41.55 \(\pm\) 3.66 \({}^{\rm\,Ah}\) & 34.14 \(\pm\) 3.52 \({}^{\rm\,aa}\) & 30.81 \(\pm\) 0.13 \({}^{\rm\,AA}\) & 34.43 \(\pm\) 5.69 \({}^{\rm\,aa}\) & & \\  & & 22.2 \({}^{\circ}\)C/h & 22.67 \(\pm\) 1.23 \({}^{\rm\,aa}\) & 30.07 \(\pm\) 2.12 \({}^{\rm\,ac}\) & 27.61 \(\pm\) 1.46 \({}^{\rm\,ab}\) & 30.05 \(\pm\) 1.93 \({}^{\rm\,ab}\) & 0.086 & 0.001 \begin{tabular}{c c c c c c c c c c} \hline \hline  & & & & & & & & \\ \cline{3-10}
**Content** & & & & & & & & & & \\ \cline{3-10}
**(mg/100 g)** & & & & & & & & & & \\ \cline{3-10}
**Cenen** & & & & & & & & & & \\ \cline{3-10}
**(mg/100 g)** & & & & & & & & & & \\ \cline{3-10}  & & & & & & & & & & \\ \cline{3-10}
**(me)** & & & & & & & & & \\ \cline{3-10}
**(me)** & & & & & & & & & \\ \hline \hline \end{tabular}   
* \({}^{\rm a,b,c}\) Different lowercase letters indicate significant differences between delling rates (\(p<0.05\)), \({}^{\rm A,C,D}\) Different orbital letters indicate significant differences between refrigeration times (\(p<0.05\)).