The effect of carcass weight on chemical characteristics and fatty acid composition of Longissimus dorsi and Semimembranosus muscles of European wild boar (Sus scrofa scrofa) meat
Author:
Affiliation:
1. Department of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland.
2. Department of Genetics and Animal Breeding, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland.
Abstract
Publisher
Canadian Science Publishing
Subject
Animal Science and Zoology,Food Animals
Link
http://www.nrcresearchpress.com/doi/pdf/10.1139/cjas-2017-0090
Reference30 articles.
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2. AOAC. 1990. Official methods of analysis. 15th ed. Vol. 1. Association of Official Analytical Chemists (AOAC), Washington, DC.
3. The effects of gender, age and region on macro- and micronutrient contents and fatty acid profiles in the muscles of roe deer and wild boar in Mecklenburg-Western Pomerania (Germany)
4. Eine einfache Methode zur Bestimmung der Wasserbindung im Muskel
5. Wild boar meat sensory attributes contributing general meat quality
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