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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...

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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

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