Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids

The aim of this work was to study the texture profile of fresh and cooked longissimus thoracis et lumborum muscle from suckling kids raised with natural milk or milk replacers. Suckling male kids from eight goat breeds (Florida, FL; Cabra del Guadarrama, GU; Majorera, MA; Palmera, PL; Payoya, PY; Re...

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Detalles Bibliográficos
Autores principales: Ripoll, Guillermo, Alcalde, María J., Córdoba, María G., Casquete, Rocío, Argüello, Anastasio, Ruiz-Moyano, Santiago, Panea, Begoña
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915584/
https://www.ncbi.nlm.nih.gov/pubmed/31752365
http://dx.doi.org/10.3390/foods8110589

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915584/
https://www.ncbi.nlm.nih.gov/pubmed/31752365
http://dx.doi.org/10.3390/foods8110589

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