[Sausage products from camel meat]
1999
Chomanov, U. | Zhumaliyeva, G.
The properties of camel meat and possibility of production of sausage products from it are studied. As a whole, camel carcass differs from beef one by the higher content of connective tissue. The increased coarseness of camel meat is conditioned by the lower level of soluble protein content and decreased water-holding capacity. Amino acid content of some muscles and biological and mineral content are studied. Camel meat proteins contain the complete set of irreplaceable balanced amino acids. The irreplaceable acids account for 39,7-40,5 percent . It is found that camel meat by its content quality and culinary values is similar to beef, which gives a possibility to use it for production of wide assortment of meat products and to apply the operating conditions used in processing of cattle. It is good practice to use protein enricher in production of sausage products.
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