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
收藏
页码：283 / 287
页数：5
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