Foal meat volatile compounds: effect of vacuum ageing on semimembranosus muscle.

Aristide MaggiolinoJosè M LorenzoRosaria MarinoAntonella Della MalvaPasquale CentoducatiPasquale De Palo

Published in: Journal of the science of food and agriculture (2018)

Ageing poorly affects the volatile compounds production of foal meat. Probably, 14 days is considered to be a short maturation time in vacuum packaging for foal meat. © 2018 Society of Chemical Industry.

Keyphrases

gas chromatography
skeletal muscle
high resolution