CHEMICAL-COMPOSITION AND QUALITY ATTRIBUTES OF GOAT MEAT AND LAMB

被引：160

作者：

BABIKER, SA

ELKHIDER, IA

SHAFIE, SA

机构：

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

来源：

MEAT SCIENCE | 1990年 / 28卷 / 04期

关键词：

D O I：

10.1016/0309-1740(90)90041-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Chemically, goat meat had significantly (P < 0·05) less intramuscular fat and significantly (P < 0·001) more moisture than lamb. The sarcoplasmic protein concentration of the goat meat was significantly (P < 0·001) greater than that of lamb while the myofibrillar protein concentration was similar in the two species. Goat meat was darker red in colour than lamb. It had significantly (P < 0·001) superior water-holding capacity and less cooking losses than lamb. Meat flavour was significantly (P < 0·05) less strong in goat meat than in lamb. © 1990.

引用

页码：273 / 277

页数：5

共 11 条

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