The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditions

Raw pork neck cutlets were marinated in an aqueous solution of acetic acid (pH4, 24h, 4°C) without (M) or with 1% (w/w) of glucose. The control (K) was formed by non-treated raw pork neck. The cutlets were then broiled (185°C, 30min). In all K cutlets, significant higher amounts of volatile compound...

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Veröffentlicht in:Meat science 2016-11, Vol.121, p.292-301
Hauptverfasser: Biller, Elżbieta, Boselli, Emanuele, Obiedziński, Mieczysław, Karpiński, Piotr, Waszkiewicz-Robak, Bożena
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Sprache:eng
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