Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product

Two types of chito were evaluated: non-pressed (NP, immediate consumption) and pressed (P, for sale). The characteristics were analysed in samples of three years (2021–2023). The pH, water activity (a<sub>w</sub>), proximate composition, heme iron, sodium chloride (NaCl), water soluble n...

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Main Authors:	Luz Hermila Villalobos-Delgado, Yaneisy Y. Martínez-Martínez, Guadalupe Virginia Nevárez-Moorillón, Joaquín T. Santiago-Castro, Sergio Soto-Simental, Carlos Ignacio Juárez-Palomo, Paula Cecilia Guadarrama-Mendoza
Format:	Article
Language:	English
Published:	MDPI AG 2025-07-01
Series:	Foods
Subjects:	chito goat ruminant meat dry-cured meat products TBARS volatile compounds
Online Access:	https://www.mdpi.com/2304-8158/14/13/2341
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