The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins

Wild boar meat is difficult to process, mainly due to its hardness and stringiness. Three types of raw-ripened wild boar loins were produced (C—control treatment, R1 and R2—treatments with the addition of apple vinegar in various production variants). The research aimed to develop a new innovative t...

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Detalles Bibliográficos
Autores principales: Łepecka, Anna, Szymański, Piotr, Okoń, Anna, Łaszkiewicz, Beata, Onacik-Gür, Sylwia, Zielińska, Dorota, Dolatowski, Zbigniew J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650204/
https://www.ncbi.nlm.nih.gov/pubmed/37959092
http://dx.doi.org/10.3390/foods12213975

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650204/
https://www.ncbi.nlm.nih.gov/pubmed/37959092
http://dx.doi.org/10.3390/foods12213975

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