Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production

Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production

The composition of European beaver (Castor fiber L.) meat and its utility for sausage production were investigated. Beaver meat has a high concentration of protein (21.44% wet weight) with the high content of available lysine (1.97 g/100 g) and tryptophan (0.29 g/100 g). The fat (5.08%) was characte...

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Bibliographic Details
Main Authors: Joanna Żochowska-Kujawska, Kazimierz Lachowicz, Małgorzata Sobczak, Grzegorz Bienkiewicz, Grzegorz Tokarczyk, Marek Kotowicz, Ewelina Machcińska
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2016-02-01
Series:Czech Journal of Food Sciences
Subjects:
beaver meat
nutritional value
structure
texture
comminuted product
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201601-0012_compositional-characteristics-and-nutritional-quality-of-european-beaver-castor-fiber-l-meat-and-its-utility.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201601-0012_compositional-characteristics-and-nutritional-quality-of-european-beaver-castor-fiber-l-meat-and-its-utility.php

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