Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

The aim of this study was to evaluate the influence of the diet (chestnut vs. commercial feed) and cooking techniques (roasting, grilling, frying and microwaving) on the quality of the Biceps femoris muscle of the Celta pig breed. Chemical composition, physicochemical parameters, oxidative stability...

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Detalles Bibliográficos
Autores principales: Echegaray, Noemi, Pateiro, Mirian, Zhang, Wangang, Domínguez, Rubén, Campagnol, Paulo C. B., Carballo, Javier, Lorenzo, José M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353582/
https://www.ncbi.nlm.nih.gov/pubmed/32517270
http://dx.doi.org/10.3390/foods9060754

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353582/
https://www.ncbi.nlm.nih.gov/pubmed/32517270
http://dx.doi.org/10.3390/foods9060754

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