Moisture, fat and cholesterol content of some raw, barbecued and cooked organ meats of buffalo and goat
1991
Mustafa, F.A. (Mosul Univ. Coll. of Agric. and Forestry (Iraq))
This study investigates changes in the initial total moisture, fat and cholesterol content in brain, heart, kidney, liver and tongue of local Iraqi buffalo and goat after barbecueing or cooking. There were significant differences between raw and barbecued or cooked organ meats of both buffalo and goat in terms of moisture, fat and cholesterol content except for moisture and fat values of buffalo tongue samples and cholesterol values of goat brain samples. Raw organ meats of both buffalo and goat, due to higher moisture content had less fat and cholesterol values than brabecued or cooked samples except for fat vallus of buffalo tongue samples.Tongue and brain samples contained higher levels of fat and cholesterol, respectively than heart, liver and kidney samples
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