Effects of chemical composition, collagen and myoglobin content, sarcomere length, and water-holding capacity on the tenderness, and color of emu meat

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Title: Effects of chemical composition, collagen and myoglobin content, sarcomere length, and water-holding capacity on the tenderness, and color of emu meat
Author: Qiu, Ning
Abstract: Therefore , this study had two main purposes . The first purpose was to determine the chemical composition of various cuts (round , fan fillet , flat fillet . outside fillet , full rump , oyster ) of raw and cooked emu meat that would furnish the nutritional values of emu meat for consumer and health professions . The second purpose was to determine the effects of chemical composition , collagen content , myoglobin content , sarcomere length , and water -holding capacity on the tenderness and color of the emu meat . Over the years , scientists in the meat industry have dedicated their efforts to continuously improving the tenderness , juiciness and color of beef carcasses . As an alternative choice in place of beef , such information could also be useful in providing research data about enhancement of retail quality of emu meat .
URI: http : / /hdl .handle .net /2346 /15806
Date: 1998-12

Citation

Effects of chemical composition, collagen and myoglobin content, sarcomere length, and water-holding capacity on the tenderness, and color of emu meat. Master's thesis, Texas Tech University. Available electronically from http : / /hdl .handle .net /2346 /15806 .

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