Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed

SIMPLE SUMMARY: Horse meat; even though is still not popular in most countries; its consumption is slowly increasing and has the potential to become an alternative future red meat. However; research is still insufficient and a deeper understanding of its nutritional and physicochemical characteristi...

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Autores principales: Beldarrain, Lorea R., Morán, Lara, Sentandreu, Miguel Ángel, Insausti, Kizkitza, R. Barron, Luis Javier, Aldai, Noelia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
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Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8156715/
https://www.ncbi.nlm.nih.gov/pubmed/34063520
http://dx.doi.org/10.3390/ani11051421

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