Fatty Acid Profile, Volatile Organic Compound, and Physical Parameter Changes in Chicken Breast Meat Affected by Wooden Breast and White Striping Myopathies

Fatty Acid Profile, Volatile Organic Compound, and Physical Parameter Changes in Chicken Breast Meat Affected by Wooden Breast and White Striping Myopathies

The aim of this research was to determine the impact of <i>pectoralis major</i> myopathies on the physical parameters, fatty acid (FA) profile, and volatile organic compound (VOC) composition of chicken breast meat. Samples were collected from <i>pectoralis major</i> of broil...

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Bibliographic Details
Main Authors: Eglė Lebednikaitė, Dovilė Klupšaitė, Elena Bartkienė, Jolita Klementavičiūtė, Ernestas Mockus, Lina Anskienė, Žana Balčiauskienė, Alius Pockevičius
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Animals
Subjects:
broiler
poultry meat quality
fatty acids
volatile compounds
hexanal
myopathy
Online Access:https://www.mdpi.com/2076-2615/13/19/3136

Internet

https://www.mdpi.com/2076-2615/13/19/3136

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