Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin

Meat Science

Volumn 99, Issue , 2014, Pages 44-51

  Lorenzo, José M ^a   Carballo, J ^b  

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

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Dry cured foal loin; Lipolysis; Physico chemical properties; Texture profile analysis; Volatile compounds

Indexed keywords

CHEMICAL ANALYSIS; CHEMICAL COMPOUNDS; CHEMICAL PROPERTIES; CURING; FATTY ACIDS; MANUFACTURE; VOLATILE ORGANIC COMPOUNDS;

LIPOLYSIS; MANUFACTURING PROCESS; PHYSICO-CHEMICALS; PHYSICOCHEMICAL PROPERTY; RIPENING PERIODS; RIPENING PROCESS; TEXTURE PROFILE ANALYSIS; VOLATILE COMPOUNDS;

DRYING;

ALDEHYDE; FATTY ACID; VOLATILE ORGANIC COMPOUND;

ADIPOSE TISSUE; ANALYSIS; ANIMAL; CHEMISTRY; DESICCATION; FOOD HANDLING; HARDNESS; HORSE; HUMAN; MEAT; PROCEDURES;

ADIPOSE TISSUE; ALDEHYDES; ANIMALS; DESICCATION; FATTY ACIDS, NONESTERIFIED; FOOD HANDLING; HARDNESS; HORSES; HUMANS; MEAT; VOLATILE ORGANIC COMPOUNDS;

EID: 84907683608     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.08.013     Document Type: Article

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