Chemical and fatty acid composition of meat from spanish wild rabbits and hares

The differences in the chemical and fatty acid compositions between the meats of five Spanish wild rabbits (Oryctolagus cuniculus) and five Spanish wild hares (Lepus europaeus) for foreleg, loin, hindleg and perirenal fat have been studied. Only significant differences (P < 0.05) in the meat chem...

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Veröffentlicht in:	Zeitschrift f r Lebensmittel-Untersuchung und -Forschung 1995-05, Vol.200 (3), p.182-185
Hauptverfasser:	COBOS, A, DE LA HOZ, L, CAMBERO, M. I, ORDONEZ, J. A
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences Fatty Acids - analysis Food industries Fundamental and applied biological sciences. Psychology Lagomorpha Meat - analysis Meat and meat product industries Muscle, Skeletal Rabbits Spain Species Specificity
Online-Zugang:	Volltext
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