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

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

The study aimed to evaluate the effect of 14-day vacuum aging on the volatile compounds (VOC) profile, oxidative profile, antioxidant enzymes activity, and sensory evaluation in the Longissimusthoracis muscle of foal meat under vacuum aging. Longissimusthoracis (LT) was sampled in 20 mm thick slices...

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Bibliographic Details
Main Authors: Alessandra Tateo, Aristide Maggiolino, Ruben Domínguez, José Manuel Lorenzo, Francesca Rita Dinardo, Edmondo Ceci, Rosaria Marino, Antonella della Malva, Andrea Bragaglio, Pasquale De Palo
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Animals
Subjects:
foal meat
volatile organic compounds
vacuum packaging
oxidative status
sensory evaluation
Online Access:https://www.mdpi.com/2076-2615/10/9/1495

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