ArticleFoods (Basel, Switzerland)2022
Effects of Ageing on Donkey Meat Chemical Composition, Fatty Acid Profile and Volatile Compounds.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 17 citations in OpenAlex.
- Application of Omics in Donkey Meat Research: A Review.Animals : an open access journal from MDPI · 2025Review
- Characterization and Discrimination of Volatile Compounds of Donkey and Horse Meat Based on Gas Chromatography-Ion Mobility Spectrometry.Foods (Basel, Switzerland) · 2025Article
- Liquid Chromatography-Mass Spectrometry-Based Metabolomics Reveals Dynamic Metabolite Changes during Early Postmortem Aging of Donkey Meat.Foods (Basel, Switzerland) · 2024Article
- Comparative Study of Carcass Characteristics and Meat Quality of Local Mediterranean Donkey Breeds.Foods (Basel, Switzerland) · 2024Article
- Factors affecting the quality and nutritional value of donkey meat: a comprehensive review.Frontiers in veterinary science · 2024Review
- Characterization of Volatile Compounds in Donkey Meat by Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) Combined with Chemometrics.Food science of animal resources · 2024Article
- Characterization of donkey-meat flavor profiles by GC-IMS and multivariate analysis.Frontiers in nutrition · 2023Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Donkey meat samples obtained from muscle Longissimus Thoracis Lumborum (LTL) taken from 14 entire donkey males slaughtered at 20 months and aged for 1, 8 and 15 days were analysed with the aim of determining the chemical composition, physical attributes, fatty acid profile and volatile compounds. Ageing did not significantly affect the chemical composition and colour parameters, while cooking loss was significantly (p < 0.05) higher at 8 and 15 days of ageing. Thiobarbituric acid reactive substances (TBARS) content significantly (p < 0.01) increased during ageing, while shear force values significantly (p < 0.01) decreased. Ageing significantly (p < 0.05) increased polyunsaturated fatty acids (PUFAs) determined both at 8 and 15 days after slaughter. Volatile compounds were analysed using solid-phase microextraction (SPME) and gas chromatography−mass spectrometry (GC−MS). Among 109 volatile compounds determined in donkey meat, hydrocarbons were the most common molecules detected. Ageing affected 21 of the detected volatile compounds; both total aldehydes and total ketones contents were significantly (p < 0.05) higher 15 days after slaughter. Total furans and total alcohols were significantly (p < 0.01) higher 15 days after slaughter, as well. Significant modifications of donkey meat volatile compounds can be attributed to ageing periods longer than 7 days.
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