How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat

SIMPLE SUMMARY: Aging in donkey meat was never investigated. It represents an important process, because it leads the muscle to become meat. There are many ways to age meat, and vacuum aging is one of these. The present paper characterised donkey meat Volatile Organic Compounds (VOCs) production dur...

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Detalles Bibliográficos
Autores principales: Maggiolino, Aristide, Lorenzo, José Manuel, Centoducati, Gerardo, Domínguez, Rubén, Dinardo, Francesca Rita, Marino, Rosaria, Malva, Antonella della, Bragaglio, Andrea, De Palo, Pasquale
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697703/
https://www.ncbi.nlm.nih.gov/pubmed/33207693
http://dx.doi.org/10.3390/ani10112126

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697703/
https://www.ncbi.nlm.nih.gov/pubmed/33207693
http://dx.doi.org/10.3390/ani10112126

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