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Sample preparation and storage effects on fatty acid profile of rabbit Longissimus thoracis et lumborum muscle

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Sample preparation and storage effects on fatty acid profile of rabbit Longissimus thoracis et lumborum muscle

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dc.contributor.author Dalle Zotte, Antonella es_ES
dc.contributor.author Pranzo, Gianluca es_ES
dc.contributor.author Tenti, Sandro es_ES
dc.contributor.author Szendrö, Zsolt es_ES
dc.contributor.author Szabó, Andràs es_ES
dc.date.accessioned 2022-10-10T06:46:47Z
dc.date.available 2022-10-10T06:46:47Z
dc.date.issued 2022-09-30
dc.identifier.issn 1257-5011
dc.identifier.uri http://hdl.handle.net/10251/187315
dc.description.abstract [EN] Twenty-five Pannon White male rabbits reared and fed in similar conditions were slaughtered at 11 weeks of age. The longissimus thoracis et lumborum muscles (LTL; right and left) were removed at 24 h post-mortem and allocated to four sampling/storage treatments: the left side of LTL muscle was divided in half perpendicularly, with the posterior portion being analysed within one day (fresh), and the anterior portion vacuum packaged and stored for 1 mo at 20°C (whole-frozen); the right LTL side was ground with half of the product vacuum packaged and frozen for 1 mo at 20°C (ground-frozen), whereas the other half was freeze-dried, vacuum packaged, and stored for 1 mo at 4°C (freeze-dried refrigerated). Treatments impacted percentages of total saturated (P<0.01), monounsaturated (P<0.05), and polyunsaturated fatty acids (P<0.001), whole-frozen treatment affecting the most the fatty acids profile of the meat. Method of preparation and storage of meat samples before performing fatty acid analysis had an impact on the percentage of specific fatty acids, which could render the precision of study-to-study comparisons less reliable. es_ES
dc.language Inglés es_ES
dc.publisher Universitat Politècnica de València es_ES
dc.relation.ispartof World Rabbit Science es_ES
dc.rights Reconocimiento - No comercial - Compartir igual (by-nc-sa) es_ES
dc.subject Rabbit es_ES
dc.subject Meat es_ES
dc.subject Storage temperature es_ES
dc.subject Packaging es_ES
dc.subject Fatty acids profile es_ES
dc.title Sample preparation and storage effects on fatty acid profile of rabbit Longissimus thoracis et lumborum muscle es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.4995/wrs.2022.17160
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Dalle Zotte, A.; Pranzo, G.; Tenti, S.; Szendrö, Z.; Szabó, A. (2022). Sample preparation and storage effects on fatty acid profile of rabbit Longissimus thoracis et lumborum muscle. World Rabbit Science. 30(3):187-193. https://doi.org/10.4995/wrs.2022.17160 es_ES
dc.description.accrualMethod OJS es_ES
dc.relation.publisherversion https://doi.org/10.4995/wrs.2022.17160 es_ES
dc.description.upvformatpinicio 187 es_ES
dc.description.upvformatpfin 193 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 30 es_ES
dc.description.issue 3 es_ES
dc.identifier.eissn 1989-8886
dc.relation.pasarela OJS\17160 es_ES
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