Effect of Various Thermal Processing Methods on the Sensory, Textural, and Physicochemical Characteristics of Foal Meat

Effect of Various Thermal Processing Methods on the Sensory, Textural, and Physicochemical Characteristics of Foal Meat

Previous research on the impact of various heat treatment methods on meat has primarily focused on conventional meats from common livestock animals, with limited studies on the effects of different heat treatments on foal meat. The aim of this study was to evaluate how different heat treatments, inc...

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Bibliographic Details
Main Authors: Renata Stanisławczyk, Jagoda Żurek, Mariusz Rudy, Marian Gil, Anna Krajewska, Dariusz Dziki
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Molecules
Subjects:
chemical composition
foal meat
physicochemical properties
sensory profile
sous-vide
textural profile
Online Access:https://www.mdpi.com/1420-3049/29/22/5464
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