Content and Solubility of Collagen and Their Relation to Proximate Composition and Shear Force of Meat from Different Anatomical Location in Carcass of European Beaver (Castor fiber)

The content and solubility of collagen in the muscle tissue and cooked meat from three anatomical locations (loin, hind leg and shoulder) in carcasses of adult male European beavers and relationships of collagen fractions with proximate composition and shear force were studied. Shoulder muscle tissu...

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Detalles Bibliográficos
Autores principales: Florek, Mariusz, Domaradzki, Piotr, Skałecki, Piotr, Ryszkowska-Siwko, Małgorzata, Ziomek, Monika, Tajchman, Katarzyna, Gondek, Michał, Pyz-Łukasik, Renata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101397/
https://www.ncbi.nlm.nih.gov/pubmed/35564011
http://dx.doi.org/10.3390/foods11091288

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101397/
https://www.ncbi.nlm.nih.gov/pubmed/35564011
http://dx.doi.org/10.3390/foods11091288

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