CHEMICAL-COMPOSITION AND QUALITY ATTRIBUTES OF GOAT MEAT AND LAMB

被引：157
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.
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页码：273 / 277
页数：5
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