The analysis of useful value of Polish and Romanian horses
2003
Znamirowska, A. | Budzynski, M. | Zin, M. (Akademia Rolnicza, Lublin (Poland). Katedra Etologii i Podstaw Technologii Produkcji Zwierzecej)
The results of research carried out in 240 horses proved that the meat reached the lowest pH after three days in the glicogenolysis process. Such low acidity sustains for the further three days. The comparison of Polish and Romanian horse meat showed that improved raw material was characterized by darker colour, small marbleness and lower thermal shrinkage. The raw material is worse in sensory estimation
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