Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat.

Similarly, total carboxylic acids increased at 6 days ( p < 0.05) and decreased at 14 days, showing higher values than the first aging day ( p < 0.05).Pyrazine, methyl- showed a decreasing trend with lowest values at 9 aging days ( p < 0.05).

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The protein oxidation seems to be affected by aging, showing an increasing trend during aging and higher protein carbonyls values at 14 aging days compared to previous days.

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