How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat.

Animals (Basel) · 2020 · PMC7697703 · PMID 33207693

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an increasing trendno p-value reported

Ageing did not affect the alcohols production ( p > 0.05); differently, the total carboxylic acids and total nitrogen compounds were significantly affected by aging time ( p < 0.01) showing an increasing trend.

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a decreasing trendno p-value reported

As said before, usually aromatic hydrocarbons derived from the lipid oxidation [ 49 , 50 ], but we observed a decreasing trend of total aromatic hydrocarbons VOCs.

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