Effects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscle
Noemí Echegaray, Mirian Paterio, Rubén Domínguez, Laura Purriños, Roberto Bermúdez, Javier Carballo, José M. Lorenzo
Topics & Concepts
TBARSLongissimus ThoracisChemistryFood scienceLipid oxidationRoastingComposition (language)Cooked meatHexanalLipid peroxidationAntioxidantTendernessBiochemistryPhilosophyPhysical chemistryLinguisticsMeat and Animal Product QualityNuts composition and effectsFood Quality and Safety Studies