Quality of Cattle Meat and Its Compositional Constituents

Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The me...

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Autores principales: Umer Seid Geletu, Munera Ahmednur Usmael, Yesihak Yusuf Mummed, Abdulmuen Mohammed Ibrahim
Formato: article
Lenguaje:EN
Publicado: Hindawi Limited 2021
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Acceso en línea:https://doaj.org/article/8d27d04fac5d4641a2001b699754af8c
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