The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork

Niche production is intended to produce premium pork, but several husbandry factors may affect the meat fatty acid composition and aroma. Fatty acid profile (by GC-FID) of raw meat and volatile compounds (by SPME-GC–MS) of cooked meat were analysed in loin samples from two pig genetic types-75% Duro...

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Detalles Bibliográficos
Autores principales: Argemí-Armengol, Immaculada, Villalba, Daniel, Tor, Marc, Pérez-Santaescolástica, Cristina, Purriños, Laura, Manuel Lorenzo, José, Álvarez-Rodríguez, Javier
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PeerJ Inc. 2019
Materias:
Agricultural Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6642625/
https://www.ncbi.nlm.nih.gov/pubmed/31346500
http://dx.doi.org/10.7717/peerj.7322

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6642625/
https://www.ncbi.nlm.nih.gov/pubmed/31346500
http://dx.doi.org/10.7717/peerj.7322

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