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

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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

Annals of Animal Science

By: Ewelina Węsierska , Małgorzata Pasternak, Katarzyna Niemczyńska-Wróbel, Robert Gąsior , Krzysztof Wojtycza and Jacek Słupski

Open Access

|Aug 2025

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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,

cattle native breeds

Related subjects:

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.