## 4 Discussion  
There is a great variation in volatile compounds generation from meat [44; 45], probably due to different reasons for their complexity in the formation and also to eventual interactions [46]. The main source of VOCs is the lipid content. Most of the volatile compounds (acids, aldehydes, ketones, and alcohols) derived from lipid autoxidation and can themselves promote the formation of other components such as nitrogen and sulphur-containing compounds [44]. Moreover, _rigor-mortis_ or _post-mortem_ glycolytic fluxes represented processes that are able to modify the volatile fraction of fresh meat [47]. The largest share of aromatic hydrocarbons is represented by the furan-2-pentyl-, which probably affected the statistical trend of the family. Other chemical compounds were much less represented; moreover, the detection of several molecules (toluene, benzene, benzene, 1,3-dimethyl-) would appear to be a consequence of their presence in animal feedstuffs and diet [48]. As suggested by several authors [49; 50], the increase of aromatic hydrocarbons is mainly originated from lipid oxidation and has a relevant contribution to meat flavour, particularly a green bean/butter aroma is given by furan-2-pentyl-. The benzene is characterised with pleasant and distinct flavour, such as the sweeter 3-carene [51]. The toluene was characterised by fruity and sweet aroma as showed in goat meat by [PERSON], et al. [52]. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Item**} & \multicolumn{6}{c}{**Aging Time (Days)**} & \multirow{2}{*}{**SEM**} & \multirow{2}{*}{_p-Value_} \\ \cline{2-2} \cline{5-7}  & **1d** & **3d** & **6d** & **9d** & **14d** & & \\ \hline Tenderness & 6.88 & 7.05 & 7.21 & 6.99 & 7.06 & 0.04 & 0.3220 \\ Juiciness & 6.95 & 7.15 & 7.02 & 6.89 & 6.59 & 0.09 & 0.2789 \\ Sweetness & 7.45 \({}^{\text{a}}\) & 7.41 & 7.88 & 7.95 & 8.12 \({}^{\text{b}}\) & 0.18 & 0.0179 \\ Unpleasant taste & 4.38 & 4.51 & 4.75 & 4.66 & 4.29 & 0.36 & 0.6338 \\ Unpleasant odor & 5.56 & 5.71 & 5.78 & 5.66 & 5.32 & 0.19 & 0.5538 \\ Meaty odor & 6.89 \({}^{\text{a}}\) & 6.95 & 6.87 & 6.99 & 7.58 \({}^{\text{b}}\) & 0.21 & 0.0121 \\ Overall liking & 7.12 \({}^{\text{a}}\) & 7.22 & 7.15 & 7.36 & 7.81 \({}^{\text{b}}\) & 0.09 & 0.0207 \\ \hline \multicolumn{2}{l}{Different letters in the same line show statistical differences (\({}^{\text{a}}\): \(p<0.05\)). SEM: standard error of mean.} \\ \end{tabular}
\end{table} 
Table 6: Effect of aging time on sensory panel evaluation foal meat steaks aged for 14 days under vacuum conditions (\(n=20\) samples for each aging time). \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multicolumn{1}{c}{} & \multicolumn{6}{c}{**Aging Time (Days)**} & \multirow{2}{*}{**SEM**} & \multirow{2}{*}{_p-Value_} \\ \cline{1-2} \cline{5-7}
**Item** & **1** & **3** & **6** & **9** & **14** & **SEM** & \(p\)**-Value** \\ \hline TBARs (mg MDA/kg of meat) & 0.83 & 0.83 & 1.08 & 1.29 & 1.19 & 0.12 & 0.0832 \\ Hydroperoxides (mmol/g of meat) & 0.53 & 0.71 & 0.58 & 0.70 & 0.73 & 0.05 & 0.4551 \\ Protein carbonyls (mmol DNPH/mg protein) & 2.06 \({}^{\text{a}}\) & 2.80 \({}^{\text{b}}\) & 2.73 \({}^{\text{b}}\) & 2.73 \({}^{\text{b}}\) & 2.68 \({}^{\text{b}}\) & 0.29 & 0.2902 \\ Superoxide dismutase (U/mg protein) & 8.48 \({}^{\text{a}}\) & 12.28 \({}^{\text{b}}\) & 18.57 \({}^{\text{c}}\) & 23.57 \({}^{\text{d}}\) & 25.05 \({}^{\text{e}}\) & 0.10 & \textless{}0.0001 \\ Catalase (U/mg protein) & 3.23 \({}^{\text{a}}\) & 4.41 \({}^{\text{b}}\) & 5.36 \({}^{\text{c}}\) & 6.31 \({}^{\text{d}}\) & 7.13 \({}^{\text{e}}\) & 0.05 & \textless{}0.0001 \\ Glutathione peroxidase (mmol N NADPH & & & & & & & \\ ox/mg protein) & 6.25 \({}^{\text{a}}\) & 7.71 \({}^{\text{b}}\) & 9.20 \({}^{\text{c}}\) & 11.59 \({}^{\text{d}}\) & 13.44 \({}^{\text{e}}\) & 0.04 & \textless{}0.0001 \\ \hline \multicolumn{2}{l}{Different letters in the same line show statistical differences (\({}^{\text{a}}\): \(p<0.01\)). SEM: standard error of mean.} \\ \end{tabular}
\end{table}