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Effect of Adding Essential Oils of Caraway and Rosemary on Volatile Aroma Compounds Derived from Stored Vacuum Packaged Minced Turkey Meat Cover

Effect of Adding Essential Oils of Caraway and Rosemary on Volatile Aroma Compounds Derived from Stored Vacuum Packaged Minced Turkey Meat

Annals of Animal Science
Volume 21 (2021): Issue 3 (July 2021)
By: Magdalena Michalczyk,  Paweł Satora,  Joanna Banaś and  Grzegorz Fiutak  
Open Access
|Aug 2021

Authors

Magdalena Michalczyk

magdalena.michalczyk@urk.edu.pl

Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland

Paweł Satora

Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland

Joanna Banaś

Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland

Grzegorz Fiutak

Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
DOI: https://doi.org/10.2478/aoas-2020-0106 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 1133 - 1147
Submitted on: Aug 26, 2020
Accepted on: Oct 15, 2020
Published on: Aug 5, 2021
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
volatile aroma compounds,
essential oil,
poultry meat,
storage,
antioxidative effect
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2021 Magdalena Michalczyk, Paweł Satora, Joanna Banaś, Grzegorz Fiutak, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution 4.0 License.

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