Effect of ageing on technological properties of goose meat
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DOI: 10.1017/s0029665120002657
Abstract: Abstract Among the poultry species, goose meat is relatively hard and cohesive and characterised by the highest chewiness and gumminess. Therefore, it can be assumed that goose meat ageing can improve its quality(1,2). The aim… read more here.
Keywords: technological properties; water; goose meat; effect ... See more keywords
Research Note: Effect of packaging atmosphere on the fatty acid profile of intramuscular, subcutaneous fat, and odor of goose meat
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DOI: 10.3382/ps/pez528
Abstract: The aim of the study was to investigate changes of the fatty acid profile in the intramuscular and subcutaneous fat as well as odor sensory evaluation of goose packaged under different conditions of modified atmosphere… read more here.
Keywords: goose meat; fatty acid; packaging; odor ... See more keywords