Listar ISFOOD - Institute on Innovation & Sustainable Development in Food Chain por tema "Chemical composition"
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Application of MIR spectroscopy to the evaluation of chemical composition and quality parameters of foal meat: a preliminary study
The aim of this work was to study the potential of mid-infrared spectroscopy to evaluate the chemical composition and quality parameters of foal meat according to differences based on slaughter ages and finishing diets. ... -
Effect of linseed supplementation and slaughter age on meat quality of grazing cross-bred Galician x Burguete foals
BACKGROUND: The aim of this study was to assess the effect of finishing diet (control concentrate vs. linseed concentrate) andslaughter age (13 vs. 26 months) on meat and nutritional quality of foal meat. For this study, ... -
Raw-cured Spanish traditional meat product 'Chistorra de Navarra': sensory and composition quality standards
The aim of this work was to set the quality standards of the chistorra de Navarra, a raw-cured Spanish traditional meat product, through the study of its sensory and physicochemical features. The quality of chistorra ...