Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds

The aim of study was to compare the biochemical properties affecting the nutritional quality, safety, and aroma of dry-cured products manufactured from valuable meat of rare native pig breeds: Pulawska (Pul) and Zlotnicka Spotted (ZS). The count of lactic acid bacteria (4.4 log cfu/g) and the releas...

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Detalles Bibliográficos
Autores principales: Węsierska, Ewelina, Sobolewska-Zielińska, Joanna, Pasternak, Małgorzata, Niemczyńska-Wróbel, Katarzyna, Gąsior, Robert, Wojtycza, Krzysztof, Pustkowiak, Henryk, Duda, Iwona, Migdał, Władysław
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306234/
https://www.ncbi.nlm.nih.gov/pubmed/34359466
http://dx.doi.org/10.3390/foods10071597

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306234/
https://www.ncbi.nlm.nih.gov/pubmed/34359466
http://dx.doi.org/10.3390/foods10071597

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