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Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage

This paper studies the changes that occur in free amino acid and biogenic amine contents of raw meats (beef, pork, lamb, chicken and turkey) during storage (2 °C, 10 days). The meat cuts samples were harvested from a retail outlet (without getting information on the animals involved) as the followin...

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Detalles Bibliográficos
Autores principales:	Triki, Mehdi, Herrero, Ana M., Jiménez-Colmenero, Francisco, Ruiz-Capillas, Claudia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6163562/ https://www.ncbi.nlm.nih.gov/pubmed/30149617 http://dx.doi.org/10.3390/foods7090132

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