Effects of chemical composition, collagen and myoglobin content, sarcomere length, and water-holding capacity on the tenderness, and color of emu meat
| dc.creator | Qiu, Ning | |
| dc.date.accessioned | 2016-11-14T23:20:02Z | |
| dc.date.available | 2011-02-18T21:15:43Z | |
| dc.date.available | 2016-11-14T23:20:02Z | |
| dc.date.issued | 1998-12 | |
| dc.degree.department | Food Technology | en_US |
| dc.description.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. | |
| dc.format.mimetype | application/pdf | |
| dc.identifier.uri | http://hdl.handle.net/2346/15806 | en_US |
| dc.language.iso | eng | |
| dc.publisher | Texas Tech University | en_US |
| dc.rights.availability | Unrestricted. | |
| dc.subject | Meat | en_US |
| dc.subject | Emus | en_US |
| dc.subject | Food | en_US |
| dc.title | Effects of chemical composition, collagen and myoglobin content, sarcomere length, and water-holding capacity on the tenderness, and color of emu meat | |
| dc.type | Thesis |