Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains

Chicken meat is rich in unsaturated fatty acids. Therefore, it is more susceptible to lipid oxidation and production of volatile organic compounds (VOC). In this study, we evaluated the fatty acids, antioxidants, and VOC profiles of raw and cooked meat samples derived from 4 strains of chicken diffe...

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Detalles Bibliográficos
Autores principales: Cartoni Mancinelli, A., Silletti, E., Mattioli, S., Dal Bosco, A., Sebastiani, B., Menchetti, L., Koot, A., van Ruth, S., Castellini, C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Processing and Products
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7858157/
https://www.ncbi.nlm.nih.gov/pubmed/33518084
http://dx.doi.org/10.1016/j.psj.2020.10.030

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7858157/
https://www.ncbi.nlm.nih.gov/pubmed/33518084
http://dx.doi.org/10.1016/j.psj.2020.10.030

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