Tenderness and flavor of leg cuts from meat goats influenced by calcium chloride injection
This study was conducted to assess the potential of improving tenderness of chevon using calcium chloride (CaCl2) injection and its effect on the palatability characteristics of chevon. Primal leg cuts from meat goats were allotted to one of four treatments: either no injection (control) or injectio...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2017.1414840 |