Protein breakdown and volatile profile of low-acid sausages from crossbreed pigs

Veterinary Research Communications

Volumn 33, Issue SUPPL. 1, 2009, Pages

  Stecchini, M L ^a   Spaziani, M ^a   Del Torre, M ^a   Lippe, G ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Low acid sausages; Proteolysis; Volatile compounds

Indexed keywords

ACTIN; ALCOHOL DERIVATIVE; ESTER DERIVATIVE; MYOSIN; TERPENE DERIVATIVE; VOLATILE AGENT;

CONFERENCE PAPER; CONTROLLED STUDY; CROSS BREEDING; FOOD ANALYSIS; FOOD PROCESSING; LIPID OXIDATION; MEAT INDUSTRY; MICROBIAL METABOLISM; MOLECULAR WEIGHT; NONHUMAN; PROTEIN DEGRADATION; SWINE;

ACIDS; ANIMALS; FERMENTATION; MEAT PRODUCTS; PROTEINS; SWINE; VOLATILIZATION;

SUIDAE;

EID: 70049084761     PISSN: 01657380     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11259-009-9286-4     Document Type: Conference Paper

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