Quality of goat's meat as affected by management system
2000
Kasprzyk, A. | Krupa, J. (Akademia Rolnicza, Krakow (Poland). Katedra Przetworstwa i Towaroznawstwa Rolniczego)
The carcasses of goats from the ranch had better developed muscles and less fat than those from the farm. The mass and percentage of the muscle tissue in the half-carcasses of animals kept on the ranch were higher by 360 g and 0.5 percent respectively, and the percentage of fat and bones were lower by 0.6 and 0.2 percent, respectively, than in the half-carcasses of goats fattened on the farm. The meat of goats from the ranch had a higher protein content and less fat, and was characterized by better brittleness and colour and lower thermal shrinkage. The goat's meat studied had a good palatability, low tenderness and a slightly noticeable smell of goat
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