Chemical Composition

Document Type

Article

Publication Title

Encyclopedia of Meat Sciences

Abstract

This article presents an overview of the primary chemical components of tissues comprising meat from common domestic species such as bovine, ovine, porcine, turkey, and poultry. Proximate analyses and other compositional values of edible tissues are given for various species. Physical characteristics as they affect chemical composition are described in the text and presented in tables.

First Page

235

Last Page

243

DOI

10.1016/B978-0-12-384731-7.00087-8

Publication Date

1-1-2014

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