The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage

Ostrich meat is a high-quality dietetic product, however, it is very sensitive to deterioration during storage. The aim of this study was to assess the effect of packaging systems on the fatty acid (FA) profiles in ostrich meat during refrigerated storage. The systems were: Vacuum packaging (VP) and...

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Detalles Bibliográficos
Autores principales: Horbańczuk, Olaf K., Moczkowska, Małgorzata, Marchewka, Joanna, Atanasov, Atanas G., Kurek, Marcin A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6891528/
https://www.ncbi.nlm.nih.gov/pubmed/31731584
http://dx.doi.org/10.3390/molecules24224128

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6891528/
https://www.ncbi.nlm.nih.gov/pubmed/31731584
http://dx.doi.org/10.3390/molecules24224128

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