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Digitale Medien

Nutrient Composition of Lamb of Two Age Groups (1984)

ONO, K. ; BERRY, B. W. ; JOHNSON, H. K. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 49 (1984), S. 0

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Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: The nutrient composition of Spring and Fall lambs were investigated. Seven retail cuts from carcasses of lambs raised under commercial conditions, and representing two age groups (4–4½ mo and 8–9 mo) were analyzed in both raw and cooked form. Separable lean meat was analyzed for proximate composition, 8 vitamins, 8 inorganic nutrients, cholesterol and 12 fatty acids. Except for moisture, total lipid, riboflavin, niacin, Zn and Fe, there were no practical differences in nutrients between cuts or age groups. Thiamin had the lowest cooking retention with a range of 29.0-63.5%.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14961.x

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