Determination of Chemical Content and some Physical Properties and Meat Pigments (Myoglobin, Meta Myoglobin and Oxymyoglobin) in Different Parts of Slaughtered Animals
The current study aimed to estimate the pigments of some muscles parts taken from cows, sheep and chicken (thigh, chest and back). The chemical content including moisture, protein, lipids and ash, as well as the pH and the water holding capacity have been evaluated. Results showed that the moisture...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Basrah
2019-11-01
|
| Series: | Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ |
| Online Access: | https://bjas.bajas.edu.iq/index.php/bjas/article/view/127 |