Evaluación de los principales parámetros de calidad en carne equina
The objective of this work was to study the main quality parameters of horse meat.We determined surface color, texture, moisture content, water activity, pH, drainage, losses during cooking and microbiological quality of samples of horsemeat for the Longissimus dorsi muscle, 48 hours postmortem.The...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de La Pampa, Facultad de Ciencias Veterinarias
2017-08-01
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| Series: | Ciencia Veterinaria |
| Subjects: | |
| Online Access: | https://cerac.unlpam.edu.ar/index.php/veterinaria/article/view/1876 |