The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits

The aim of this study was to evaluate the use of horse and donkey meat in the production of kaddid—a traditional dish typically not made with these meats—from a physical and chemical perspective. The results showed that both meats exhibit similar water retention during cooking, contributing to compa...

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Detalhes bibliográficos

Principais autores:	Mohamed Aroua, Nour Elhouda Fehri, Samia Ben Said, Alda Quattrone, Stella Agradi, Gabriele Brecchia, Claudia Maria Balzaretti, Mokhtar Mahouachi, Marta Castrica
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2024-09-01
Colecção:	Foods
Assuntos:	dried meat physico-chemical traits fatty acid profile donkey and horse meat quality
Acesso em linha:	https://www.mdpi.com/2304-8158/13/18/2974
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