Composition of bovine cuts and obtained minced meat

Authors
Paleari, MA Beretta, G Gioia, M
Citation
Ma. Paleari et al., Composition of bovine cuts and obtained minced meat, IND ALI, 39(390), 2000, pp. 340-342
Citations number
7
Categorie Soggetti
Food Science/Nutrition
Journal title
INDUSTRIE ALIMENTARI
ISSN journal
0019901X → ACNP
Volume
39
Issue
390
Year of publication
2000
Pages
340 - 342
Database
ISI
SICI code
0019-901X(200003)39:390<340:COBCAO>2.0.ZU;2-K
Abstract
The quality of the different cuts of the forequarters and hindquarters of c arcasses of P1-P2-P3 category were assessed considering parameters as prote in, fat and UP ratio. It has also been in checked if the same parameters of the minced meat, mainly from the forequarters, were in the limits of the I talian regulation (DPR 309/98).