Effect of dietary administration of red orange and lemon extract on volatile compounds: profile and sensory parameters of lamb meat

Effect of dietary administration of red orange and lemon extract on volatile compounds: profile and sensory parameters of lamb meat

The aim of this work was to study the effects of red orange and lemon extract (RLE) inclusion on volatile organic compounds (VOCs) and sensory profile of lamb meat aged seven days. A total of 44 Merino lambs were randomly divided into two experimental groups: one that received the RLE (n = 22) and t...

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Bibliographic Details
Main Authors: Maria Federica Sgarro, Aristide Maggiolino, Lucrezia Forte, Roberta Matera, Giovanna Bifulco, Salvatore Claps, Giuseppe Natrella, Pasquale De Palo
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:Italian Journal of Animal Science
Subjects:
lamb meat
anthocyanins
volatile compounds profile
sensory profile
Online Access:http://dx.doi.org/10.1080/1828051X.2023.2293863

Internet

http://dx.doi.org/10.1080/1828051X.2023.2293863

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