Effect of pork fat addition on the volatile compounds of foal dry-cured sausage

Meat Science

Volumn 91, Issue 4, 2012, Pages 506-512

  Lorenzo, José M ^a   Montes, Rosa ^a   Purriños, Laura ^a   Franco, Daniel ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

Author keywords

Fat level; GC MS; Purge and trap; Sausage; Volatile compounds

Indexed keywords

FAT LEVEL; GC/MS; PURGE AND TRAP; SAUSAGE; VOLATILE COMPOUNDS;

CURING; DRYING; LIPIDS; MEATS; OLEFINS;

VOLATILE ORGANIC COMPOUNDS;

ALCOHOL DERIVATIVE; ANTIOXIDANT; ESTER; HYDROCARBON; TERPENE; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; FAT INTAKE; FOOD HANDLING; HORSE; LIPID PEROXIDATION; MEAT; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; SPICE; SWINE;

ALCOHOLS; ANIMALS; ANTIOXIDANTS; DIETARY FATS; ESTERS; FOOD HANDLING; HORSES; HYDROCARBONS; LIPID PEROXIDATION; MEAT PRODUCTS; OXIDATION-REDUCTION; SPICES; SWINE; TERPENES; VOLATILE ORGANIC COMPOUNDS;

EID: 84860346350     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.03.006     Document Type: Article

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