Effect of feeding and heat treatment on the changes in horsemeat
1994
Borowski, J. | Rotkiewicz, W. (Akademia Rolniczo-Techniczna, Olsztyn (Poland). Inst. Zywienia Czlowieka) | Tomczynski, R. (Akademia Rolniczo-Techniczna, Olsztyn (Poland). Inst. Hodowli i Technologii Produkcji Zwierzecej)
It was found that the way the horses were fed influenced the meat properties. The best quality exhibited the meat from the animals fed the fodders containing Triticale or faba bean ground grains. Deep-frying caused considerable increase in fat content which is of disadvantage from the human nutrition point of view. Microwave cooking of horsemeat had a good effect on the quality
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