Meat quality traits in the Greater rhea (Rhea americana) as influenced by muscle, sex and age
Meat from the Greater rhea (Rhea americana) could compete with traditional red meats, diversifying the market of protein products of animal origin. The meat from 32 rheas was used to study quality aspects and this included ultimate pH (pHu), color, water-holding capacity (WHC%), cooking loss (CL%)...
| Main Authors: | , , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/2190 https://academic.oup.com/ps/advance-article-abstract/doi/10.3382/ps/pey005/4859447?redirectedFrom=fulltext https://doi.org/10.3382/ps/pey005 |
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