Quality evolution of raw meat under hyperbaric storage – Fatty acids, volatile organic compounds and lipid oxidation profiles
Mauro D. Santos, Gabriela Matos, Susana Casal, Ivonne Delgadillo, Jorge A. Saraiva
Topics & Concepts
HexanalLipid oxidationChemistryTBARSFood scienceFood spoilageRaw meatRaw materialShelf lifePolyunsaturated fatty acidFatty acidLipid peroxidationOrganic chemistryAntioxidantBiologyGeneticsBacteriaMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesFermentation and Sensory Analysis