ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Ground meat patties were made using knife-separable lean (frozen-thawed) composites from meat-type (Spanish, Spanish Boer) goats assigned to two feeding regimens (feedlot or range) and fiber-type (Angora, Spanish Angora) goats assigned to the feedlot regimen. Weight losses from pan-frying (mainly moisture loss) were 17.7 to 21.6%. Range meat-type goat samples had a higher proportion of total saturated fatty acids than the feedlot counterparts. After refrigerated storage, raw or cooked patties (aerobically packaged) from the range goats had lower TBA values than those from the feedlot goats. At – 20°C, all samples, raw or cooked, exhibited low TBA values throughout 120 days of storage.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1997.tb15013.x
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