QUALITY OF FRESH HORSE-MEAT AND OF A DERIVED PRODUCT

被引：0
|
作者：
POLIDORI, P
MORETTI, VM
VALFRE, F
CRISPINO, A
BERETTA, G
机构：
来源：
INDUSTRIE ALIMENTARI | 1995年 / 34卷 / 339期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study reports the results of the analysis concerning two different cuts of fresh horsemeat and three derived salami made with this. The chemical analysis showed similar values in the two muscles examined, while fat content of salami was significantly higher than fresh meat. The fatty acid composition and the cholesterol content of fat extracted from the meat showed similar results between the two muscles, while cholesterol content was higher in salami than in fresh meat.
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页码：723 / &
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