Meat quality of nutria Composition and colour of nutria meat in relation to carcass weight, age and sex

Water content, proteine and fat content were examinated on 50 nutrias The results were analysed for sex and age The slaughter carcass weight were correlated positive with protein content and negative with water content of. leg meat Protein and fat content increased with age, against that water content decreased Differences in composition of meat between male and female animals were detected. The estimation of pH-value, electrical conduction and brightness in muscle homogenate were not representative for meat quality of nutrias. Red and yellow parts, colour shade and saturation were every reason to believe that a high content of myoglobine in original material.