Приказ основних података о документу

dc.creatorStajic, S
dc.creatorPisinov, B
dc.date.accessioned2021-12-15T14:21:27Z
dc.date.available2021-12-15T14:21:27Z
dc.date.issued2021
dc.identifier.issn1755-1307
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/5983
dc.description.abstractIn general, goat meat is not inferior to other meat types regarding nutritional and biological value-it has a high protein content (up to 29%), and it is a good source of minerals, vitamin B-complex, and essential amino acids. However, the meat of older and culled goats is less juicy, less tender, has a characteristically different odour and taste compared to kids' goat meat (and meat of other animals), and thus tends to be less desirable. Different meat products could be produced using goat meat (including culled goat meat): dry-fermented sausages (e.g. sucuk), dry-cured meats (Violino di capra-goat prosciutto), frankfurters, mortadella, etc. without adverse effects on products' technological properties. The negative impact of goat meat on the properties of meat products is mainly associated with the use of goat fatty tissue. However, this could be overcome by using fatty tissue of other animals (e.g. pork back fat or beef fatty tissue).sr
dc.language.isoensr
dc.publisherIOP Publishing Ltdsr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200116/RS//sr
dc.rightsopenAccesssr
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceIOP Conference Series: Earth and Environmental Sciencesr
dc.titleGoat meat productssr
dc.typeconferenceObjectsr
dc.rights.licenseBYsr
dc.citation.spage1
dc.citation.spage012092
dc.citation.volume854
dc.identifier.doi10.1088/1755-1315/854/1/012092
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/23388/Goat_meat_products_pub_2021.pdf
dc.identifier.scopus2-s2.0-85120412504
dc.type.versionpublishedVersionsr


Документи

Thumbnail

Овај документ се појављује у следећим колекцијама

Приказ основних података о документу