How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat

How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat

This study aims to improve knowledge on donkey meat and the vacuum aging effect on the Volatile Organic Compounds (VOCs), oxidative profile and status and the sensory characteristics. Ten 18-month old Martina Franca donkeys’ male foals were involved in the trial. <i>Longissimus thoracis</i&...

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Bibliographic Details
Main Authors: Aristide Maggiolino, José Manuel Lorenzo, Gerardo Centoducati, Rubén Domínguez, Francesca Rita Dinardo, Rosaria Marino, Antonella della Malva, Andrea Bragaglio, Pasquale De Palo
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Animals
Subjects:
donkey meat
volatile compounds
oxidative profile
sensory evaluation
Online Access:https://www.mdpi.com/2076-2615/10/11/2126

Internet

https://www.mdpi.com/2076-2615/10/11/2126

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