Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat

SIMPLE SUMMARY: Aging is the way that leads the transformation of muscle in meat, usually improving sensorial and textural properties. Aging in horse meat was recently investigated, although it needs to be deepened for a better application of this kind of technique. Vacuum aging is a spread aging te...

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Gepubliceerd in:Animals (Basel)
Hoofdauteurs: Tateo, Alessandra, Maggiolino, Aristide, Domínguez, Ruben, Lorenzo, José Manuel, Dinardo, Francesca Rita, Ceci, Edmondo, Marino, Rosaria, Malva, Antonella della, Bragaglio, Andrea, Palo, Pasquale De
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: MDPI 2020
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Article
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7552191/
https://ncbi.nlm.nih.gov/pubmed/32847084
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ani10091495
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