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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...
| Autores principales: | , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |