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Abstract(s)
Meat is a protein source with an important role in the human diet. Despite the great number
of possible sources of meat, carrie, sheep, goats, pigs, and poultry are the most important meat
producers' species. Differences between species exist in terms of the principal tissues (muscle, fat ,
and bone), and within the same species the content of these components differs according mainly
to breed, age, sex, commercial category and production or feed system.
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Citation
Teixeira, A. (2008). Basic composition: rapid methodologies. In Ed. Nollet, Leo; Toldrá, Fidel (Eds.) Handbook of Muscle Foods Analysis. Boston CRC Press. p. 291- 314. ISBN 978-1-4200-4529-1