Effect of natural fat in the chemical composition and physicochemical properties of horsemeat frozen by different methods
2000
Kondratowicz, J. | Podlejska, Z. (Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Oceny i Wykorzstania Surowcow Zwierzecych)
Fat-injected horsemeat was characterized by a higher dry matter content, a little lower content of crude protein and crude ash, and a considerably higher fat level compared with horsemeat not subjected to this treatment. The freezing methods applied and kind of meat did not influence meat acidity after thawing in any significant way. It was found that enriched meat showed brighter colour and better waterholding capacity than control
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