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Physical and Chemical Characteristics of Free and Stretched Rabbit Muscle

โœ Scribed by E. M. BUCK; D. W. STANLEY; E. A. COMISSIONG

Book ID
108799303
Publisher
Institute of Food Technologists
Year
1970
Tongue
English
Weight
430 KB
Volume
35
Category
Article
ISSN
0022-1147

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Some characteristics generally related to meat quality were evaluated in several muscles from the leg of the ostrich. Ostrich meat is characterised by a relatively high pH, and low intramuscular fat content. Although standard slaughtering procedures of ostriches at present comprise the removal of le