Collagen content of meat carcasses of known history

Thirteen beef carcasses and twenty-seven pig carcasses were analysed for collagen content. The beef carcasses were drawn from four breeds and four levels of fatness. They were dissected into ten joints: from the forequarter; shin, brisket, Jacob's ladder, clod, sticking, fore-rib, chuck: from t...

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Veröffentlicht in:	Meat science 1985-01, Vol.12 (4), p.189-203
Hauptverfasser:	Casey, J.C., Crosland, A.R., Patterson, R.L.S.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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