Nutritional and meat quality characteristics of seven primal cuts from 9‐month‐old female veal calves: a preliminary study-Reference-Cited by-同舟云学术

Nutritional and meat quality characteristics of seven primal cuts from 9‐month‐old female veal calves: a preliminary study

Published:2019-01-11 Issue:6 Volume:99 Page:2947-2956
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Gálvez Fernando¹,Maggiolino Aristide²^ORCID,Domínguez Rubén³,Pateiro Mirian³^ORCID,Gil Sandra³,De Palo Pasquale²^ORCID,Carballo Javier⁴,Franco Daniel³^ORCID,Lorenzo José M³^ORCID

Affiliation:

1. COREN, Sociedad Cooperativa Galega Ourense Spain

2. Department of Veterinary MedicineUniversity of Bari A. Moro Valenzano Italy

3. Centro Tecnológico de la Carne de Galicia Ourense Spain

4. Área de Tecnología de los AlimentosFacultad de Ciencias de Ourense, Universidad de Vigo Ourense Spain

Funder

Xunta de Galicia

CYTED Ciencia y Tecnología para el Desarrollo

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9508

Reference60 articles.

1. Aspects of meat quality: trace elements and B vitamins in raw and cooked meats

2. STUDY OF HYDROLYZED PROTEIN COMPOSITION, FREE AMINO ACID, AND TAURINE CONTENT IN DIFFERENT MUSCLES OF GALICIAN BLONDE BEEF

3. Red meat consumption: An overview of the risks and benefits

4. Meat quality, fatty acid composition and flavour analysis in Belgian retail beef

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