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Composition of volatile compounds as an effect of fatty acid catabolism during long-term fermentation of dry-cured salami-type sausages, made from meat of Polish Red (PR) and White-backed (WB) cattle breeds with the addition of white and black garlic Cover

Composition of volatile compounds as an effect of fatty acid catabolism during long-term fermentation of dry-cured salami-type sausages, made from meat of Polish Red (PR) and White-backed (WB) cattle breeds with the addition of white and black garlic

Annals of Animal Science
AHEAD OF PRINT
By: Ewelina Węsierska,  Małgorzata Pasternak,  Katarzyna Niemczyńska-Wróbel,  Robert Gąsior,  Krzysztof Wojtycza and  Jacek Słupski  
Open Access
|Aug 2025
DOI: https://doi.org/10.2478/aoas-2025-0072 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Submitted on: Jun 18, 2024
Accepted on: Jun 12, 2025
Published on: Aug 26, 2025
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
volatile compounds,
dry fermented sausages,
Polish Red,
White-Backed,
cattle native breeds
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2025 Ewelina Węsierska, Małgorzata Pasternak, Katarzyna Niemczyńska-Wróbel, Robert Gąsior, Krzysztof Wojtycza, Jacek Słupski, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution 4.0 License.

AHEAD OF PRINT