Effects of dry and wet ageing on culled goat meat quality

Effects of dry and wet ageing on culled goat meat quality

This study aims to evaluate the effects of ageing time (0, 1, 2, 3, 4 and 5 weeks) and of two different ageing techniques (dry and wet ageing) on the rheological, colorimetric, oxidative, volatile, and sensory attributes of meat (hind limbs) sourced from culled Rossa Mediterranea breed goats. Twenty...

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Bibliographic Details
Main Authors: Lucrezia Forte, Pasquale De Palo, Giuseppe Natrella, Alessandra Aloia, Aristide Maggiolino
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:Italian Journal of Animal Science
Subjects:
goat meat
meat quality
culled animals
oxidation
volatile compounds
Online Access:http://dx.doi.org/10.1080/1828051X.2024.2329708
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