Effects of Ageing on Donkey Meat Chemical Composition, Fatty Acid Profile and Volatile Compounds

Donkey meat samples obtained from muscle Longissimus Thoracis Lumborum (LTL) taken from 14 entire donkey males slaughtered at 20 months and aged for 1, 8 and 15 days were analysed with the aim of determining the chemical composition, physical attributes, fatty acid profile and volatile compounds. Ag...

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Detalles Bibliográficos
Autores principales: Polidori, Paolo, Santini, Giuseppe, Klimanova, Yulia, Zhang, Jing-Jing, Vincenzetti, Silvia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8949164/
https://www.ncbi.nlm.nih.gov/pubmed/35327244
http://dx.doi.org/10.3390/foods11060821

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8949164/
https://www.ncbi.nlm.nih.gov/pubmed/35327244
http://dx.doi.org/10.3390/foods11060821

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