Quality of Cattle Meat and Its Compositional Constituents

Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The me...

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Detalles Bibliográficos
Autores principales: Geletu, Umer Seid, Usmael, Munera Ahmednur, Mummed, Yesihak Yusuf, Ibrahim, Abdulmuen Mohammed
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8616699/
https://www.ncbi.nlm.nih.gov/pubmed/34840716
http://dx.doi.org/10.1155/2021/7340495

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8616699/
https://www.ncbi.nlm.nih.gov/pubmed/34840716
http://dx.doi.org/10.1155/2021/7340495

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