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Changes occurring in fresh pork during chilling: variations in fatty acid content and generation of volatile compounds.

Deterioro de la carne fresca de cerdo durante la refrigeración: cambios en el perfil de ácidos grasos y generación de compuestos volátiles.

Author(s) : ESTÉVEZ M., VENTANAS J., VENTANAS S., et al.

Type of article: Article

Summary

This article presents the results of an investigation on Iberian and white pork. During a 10-day period of refrigerated storage, the changes in volatile compounds and fatty acids were analysed.

Details

  • Original title: Deterioro de la carne fresca de cerdo durante la refrigeración: cambios en el perfil de ácidos grasos y generación de compuestos volátiles.
  • Record ID : 2004-1267
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 40 - n. 346
  • Publication date: 2003/09
  • Document available for consultation in the library of the IIR headquarters only.

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