Analysis of Nutritional Quality of Different Meat Parts and Sexes of Sika Deer Venison
To investigate the differences in nutritional quality between the foreleg, hind leg, outer tenderloin, abdominal rib, rump, and neck meat of sika deer of different sexes, the pH, meat color, tenderness, water retention, muscle fiber morphology, moisture, fat, protein, ash, amino acids, and fatty aci...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado em: |
The editorial department of Science and Technology of Food Industry
2025-12-01
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| coleção: | Shipin gongye ke-ji |
| Assuntos: | |
| Acesso em linha: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024120283 |
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