Physicochemical characteristics of jerky from beef (Bos taurus) and horses (Equus caballus)
The aim of this work was to study the physicochemical characteristics of beef and horse jerky. Twenty samples of each were purchased from different supermarkets and local butchers. The following parameters were determined: moisture, fat, protein, ash, cholesterol, fatty acid profile, minerals, pH, a...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Selva Andina Research Society
2014-01-01
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| Series: | Journal of the Selva Andina Animal Science |
| Subjects: | |
| Online Access: | http://www.scielo.org.bo/scielo.php?script=sci_arttext&pid=S2311-25812014000100002&lng=pt&nrm=iso&tlng=es |