Study of morphology, chemical, and amino acid composition of red deer meat

AIM: The aim of this study was to evaluate red deer (maral) meat quality based on chemical composition, pH, water-binding capacity (WBC), and amino acid content. MATERIALS AND METHODS: Maral meat surface morphology measurements were obtained by scanning electron microscopy. Active acidity (pH) was d...

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Detalles Bibliográficos
Autores principales: Okuskhanova, Eleonora, Assenova, Bahytkul, Rebezov, Maksim, Amirkhanov, Kumarbek, Yessimbekov, Zhanibek, Smolnikova, Farida, Nurgazezova, Almagul, Nurymkhan, Gulnur, Stuart, Marilyne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Veterinary World 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5499078/
https://www.ncbi.nlm.nih.gov/pubmed/28717313
http://dx.doi.org/10.14202/vetworld.2017.623-629

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5499078/
https://www.ncbi.nlm.nih.gov/pubmed/28717313
http://dx.doi.org/10.14202/vetworld.2017.623-629

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