Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains
Chicken meat is rich in unsaturated fatty acids. Therefore, it is more susceptible to lipid oxidation and production of volatile organic compounds (VOC). In this study, we evaluated the fatty acids, antioxidants, and VOC profiles of raw and cooked meat samples derived from 4 strains of chicken diffe...
Gardado en:
| Principais autores: | , , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2021-02-01
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| Series: | Poultry Science |
| Assuntos: | |
| Acceso en liña: | http://www.sciencedirect.com/science/article/pii/S0032579120307835 |
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