Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat

SIMPLE SUMMARY: Aging is the way that leads the transformation of muscle in meat, usually improving sensorial and textural properties. Aging in horse meat was recently investigated, although it needs to be deepened for a better application of this kind of technique. Vacuum aging is a spread aging te...

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Detalles Bibliográficos
Autores principales: Tateo, Alessandra, Maggiolino, Aristide, Domínguez, Ruben, Lorenzo, José Manuel, Dinardo, Francesca Rita, Ceci, Edmondo, Marino, Rosaria, Malva, Antonella della, Bragaglio, Andrea, Palo, Pasquale De
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7552191/
https://www.ncbi.nlm.nih.gov/pubmed/32847084
http://dx.doi.org/10.3390/ani10091495

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7552191/
https://www.ncbi.nlm.nih.gov/pubmed/32847084
http://dx.doi.org/10.3390/ani10091495

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