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Carcass characteristics, composition, physico-chemical, microbial and sensory quality of emu meat

โœ Scribed by Naveena, B.M.; Sen, A.R.; Muthukumar, M.; Girish, P.S.; Praveen Kumar, Y.; Kiran, M.

Book ID
125426496
Publisher
Taylor and Francis Group
Year
2013
Tongue
English
Weight
203 KB
Category
Article
ISSN
0007-1668

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## Abstract The aim of the study was to quantify the differences in meat and fat quality and lipid metabolism of pigs with either high or medium capacity for lipid accretion. A total of 58 castrated males of the breeds German Saddle Back (SB) and German Landrace (DL) were included in the experiment