Study of morphology, chemical, and amino acid composition of red deer meat

Study of morphology, chemical, and amino acid composition of red deer meat

Aim: The aim of this study was to evaluate red deer (maral) meat quality based on chemical composition, pH, water-binding capacity (WBC), and amino acid content. Materials and Methods: Maral meat surface morphology measurements were obtained by scanning electron microscopy. Active acidity (pH) wa...

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Bibliographic Details
Main Authors: Eleonora Okuskhanova, Bahytkul Assenova, Maksim Rebezov, Kumarbek Amirkhanov, Zhanibek Yessimbekov, Farida Smolnikova, Almagul Nurgazezova, Gulnur Nurymkhan, Marilyne Stuart
Format: Article
Language:English
Published: Veterinary World 2017-06-01
Series:Veterinary World
Subjects:
amino acid
composition
maral
red deer meat
quality
water-binding capacity
Online Access:http://www.veterinaryworld.org/Vol.10/June-2017/9.pdf

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