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...

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Auteurs principaux:	A. Cartoni Mancinelli, E. Silletti, S. Mattioli, A. Dal Bosco, B. Sebastiani, L. Menchetti, A. Koot, S. van Ruth, C. Castellini
Format:	Artigo
Langue:	Inglês
Publié:	Elsevier 2021-02-01
Collection:	Poultry Science
Sujets:	genotype cooking volatile organic compound fatty acid profile antioxidant
Accès en ligne:	http://www.sciencedirect.com/science/article/pii/S0032579120307835
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