Comparison of chemical composition of meat determined at eight laboratories

Sixteen minced samples of lean beef M. semimembranosus and M. gracilis were analysed for nitrogen, fat, moisture, collagen, ash and pH using recommended procedures in eight European Communitie' (EC) meat research laboratories. Differences between replicate determinations within laboratories wer...

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Veröffentlicht in:	Meat science 1983-02, Vol.8 (2), p.79-92
Hauptverfasser:	Dransfield, E., Casey, J.C., Boccard, R., Touraille, C., Buchter, L., Hood, D.E., Joseph, R.L., Schon, I., Casteels, M., Cosentino, E., Tinbergen, B.J.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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