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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
Volume 26 (2026): Issue 1 (January 2026)
By: Ewelina Węsierska,  Małgorzata Pasternak,  Katarzyna Niemczyńska-Wróbel,  Robert Gąsior,  Krzysztof Wojtycza and  Jacek Słupski  
Open Access
|Jan 2026

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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
Page range: 409 - 419
Submitted on: Jun 18, 2024
|
Accepted on: Jun 12, 2025
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Published on: Jan 30, 2026
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
volatile compounds,
dry fermented sausages,
Polish Red,
White-Backed,
cattle native breeds
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2026 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 3.0 License.

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