Chemical Composition of the ?Galo de Barcelos? (Barcelos Rooster Raw Meat)

2022

N/A

Journal Article

ABSTRACT

The assessment of traditional products is important for the sustainability of agricultural systems and the preservation of a unique gastronomic heritage. The present study aims to determine the chemical composition of ?Galo de ?Barcelos?? (?Barcelos? Rooster) raw meat, used in the preparation of the typical Portuguese dish ?Roasted Rooster from ?Barcelos??, in order to evaluate and protect this gastronomic and cultural tradition. The influence of the genotype on the final product was verified, concerning total protein, and fat contents, and a favorable ratio of n-6/n-3 fatty acids of the Sasso line was compared to the ?Amarela? breed, contributing to the promotion of its gastronomic potential.

DATASHEET
Title
Chemical Composition of the ?Galo de Barcelos? (Barcelos Rooster Raw Meat)
AUTORS
  • N/A
KEYWORDS
?Barcelos? rooster; chemical; meat quality; controlled production; genotype
PUBLICATION TYPE
Journal Article
PUBLICATION YEAR
2022
JOURNAL
Animals (Volume 12, Issue 12, Pages 1556-1567, )
URI
RESEARCH UNITS
KNOWLEDGE AREA
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