Effect of Muscle Fibre Type on the Fatty Acids Profile and Lipid Oxidation of Dry-Cured Venison SM (semimembranosus) Muscle

The aim of the study was to describe the effect of fibre type on the fatty acid profile and lipid oxidation observed in dry-cured ham produced from individual semimembranosus venison (roe-deer, fallow deer, deer and wild boar) muscles. The results indicated that wild boar meat was characterised by t...

Descripción completa

Detalles Bibliográficos
Autores principales: Żochowska-Kujawska, Joanna, Kotowicz, Marek, Sobczak, Małgorzata, Lisiecki, Sławomir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9320747/
https://www.ncbi.nlm.nih.gov/pubmed/35885292
http://dx.doi.org/10.3390/foods11142052

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9320747/
https://www.ncbi.nlm.nih.gov/pubmed/35885292
http://dx.doi.org/10.3390/foods11142052

Ejemplares similares