The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork
Niche production is intended to produce premium pork, but several husbandry factors may affect the meat fatty acid composition and aroma. Fatty acid profile (by GC-FID) of raw meat and volatile compounds (by SPME-GC–MS) of cooked meat were analysed in loin samples from two pig genetic types-75% Duro...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PeerJ Inc.
2019-07-01
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| Series: | PeerJ |
| Subjects: | |
| Online Access: | https://peerj.com/articles/7322.pdf |