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Updated: Sep 13, 2025

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays
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干燥处理的比萨罗火腿:肌肉之间的物理化学特征,脂肪酸特征和挥发性化合物的差异.

Lia Vasconcelos1,2, Luís G Dias1, Ana Leite1

  • 1CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.

Foods (Basel, Switzerland)
|July 29, 2025
PubMed
概括

肌肉类型显著影响干燥固化火腿的特征. 物理化学性质,脂肪酸和挥发性化合物的差异影响着风味感知,并允许对样品进行区分.

关键词:
这是比萨罗品种的比萨罗品种.干燥制的火腿.脂肪酸概况 脂肪酸概况肌肉类型 肌肉类型 肌肉类型物理化学特征 物理化学特征挥发性化合物 挥发性化合物

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