Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat

Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat

Consumers around the world are choosing sustainable and unprocessed foods. Roe deer meat, due to the natural origin, is a source of organic and healthy meat. The selection of suitable storage conditions and times plays an important role in a deterioration of the meat's functional and nutritiona...

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Bibliographic Details
Main Authors: Natalia Kasałka-Czarna, Róża Biegańska-Marecik, Jędrzej Proch, Aleksandra Orłowska, Magdalena Montowska
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2023-05-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
roe deer
protein oxidation
lipid oxidation
vacuum
modified atmosphere
dry-ageing
Online Access:http://journal.pan.olsztyn.pl/Effect-of-Dry-Vacuum-and-Modified-Atmosphere-Ageing-on-Physicochemical-Properties,163613,0,2.html
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