Contribution to assesment of nutria meat quality
1986
Petricevic, A. (Poljoprivredni fakultet, Osijek (Yugoslavia)) | Kralik, G. | Komendanovic, V. | Turk, Dj. | Bencevic, K.
Examination of the quality of nutria meat has proved its delicate structure, firm consistency, pink to light red colour and no distinct smell. The meat contains a relatively high level of proteins and little fat. The values obtained show that regarding the content of proteins nutria meat resembles the meat of lean cattle, pigs, sheep and hens. Muscles of the examined carcass parts are very rich in essential amino acids. Sausages made of nutria meat are tasty and a stew prepared with this meat does not differ in taste from a stew prepared with the usual kinds of meat. It is believed that the utilization of nutria meat should be legally regulated in Yugoslavia because of its high nutritive values.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Unassigned data from Yugoslavia