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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| Auteurs principaux: | , , , |
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| Format: | article |
| Langue: | EN |
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Hindawi Limited
2021
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| Accès en ligne: | https://doaj.org/article/8d27d04fac5d4641a2001b699754af8c |
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