CHEMICAL-COMPOSITION AND QUALITY OF CAMEL MEAT

被引：32

作者：

BABIKER, SA

YOUSIF, OK

机构：

[1] Institute of Animal Production, University of Khartoum, Khartoum

来源：

MEAT SCIENCE | 1990年 / 27卷 / 04期

关键词：

D O I：

10.1016/0309-1740(90)90066-F

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

L. dorsi, Semitendinosus and Triceps brachii muscles from the camel had similar moisture, protein and fat content, but significantly (P < 0·05) different ash content. These muscles had also similar sarcoplasmic and myofibrillar protein concentrations. L. dorsi muscle had the highest content of collagen but a higher solubility of hydroxyproline than Semitendinosus and Triceps brachii muscles. It also had a brighter red colour. Water-holding capacity was not significantly different between the three muscles studied. Shear force and connective tissue strength were lowest in L. dorsi, intermediate in Semitendinosus and highest in Triceps brachii. © 1990.

引用

页码：283 / 287

页数：5

共 16 条

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