Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured "Lacón" from Celta pig breed

Meat Science

Volumn 96, Issue 1, 2014, Pages 211-223

  Lorenzo, José M ^a   Franco, Daniel ^a   Carballo, Javier ^b  

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

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Chestnut; Dry cured lac n; GC MS; Purge and trap; Volatile compounds

Indexed keywords

CHESTNUT; FEEDING SYSTEM; FRESH MEAT; GC/MS; MANUFACTURING PROCESS; MEAT PRODUCTS; PURGE AND TRAP; VOLATILE COMPOUNDS;

CHROMATOGRAPHIC ANALYSIS; CURING; DISCRIMINANT ANALYSIS; FRUITS; INDUSTRIAL ENGINEERING; KETONES; MAMMALS; MANUFACTURE; MEATS; NUTRITION; PRODUCTION ENGINEERING; VOLATILE ORGANIC COMPOUNDS;

DRYING;

2 PENTENAL; 2-PENTENAL; ALCOHOL DERIVATIVE; ALDEHYDE; ALKANE; DODECANE; HYDROCARBON; INORGANIC SALT; KETONE; N-DODECANE; VOLATILE ORGANIC COMPOUND;

ANIMAL; ANIMAL FOOD; ARTICLE; BREEDING; CHEMISTRY; CHESTNUT; DRY-CURED LACÓN; FEMALE; FOOD HANDLING; GC/MS; MALE; MASS FRAGMENTOGRAPHY; MEAT; METHODOLOGY; NUT; PHYSIOLOGY; PRINCIPAL COMPONENT ANALYSIS; PURGE AND TRAP; SWINE; TASTE; VOLATILE COMPOUNDS;

CHESTNUT; DRY-CURED LACÓN; GC/MS; PURGE AND TRAP; VOLATILE COMPOUNDS;

ALCOHOLS; ALDEHYDES; ALKANES; ANIMAL FEED; ANIMALS; BREEDING; FEMALE; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROCARBONS; KETONES; MALE; MEAT PRODUCTS; NUTS; PRINCIPAL COMPONENT ANALYSIS; SALTS; SWINE; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 84881223435     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.07.007     Document Type: Article

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