• Register
  • Login

European Journal of Molecular & Clinical Medicine

  • Home
  • Browse
    • Current Issue
    • By Issue
    • By Subject
    • Keyword Index
    • Author Index
    • Indexing Databases XML
  • Journal Info
    • About Journal
    • Aims and Scope
    • Editorial Board
    • Publication Ethics
    • Indexing and Abstracting
    • Peer Review Process
    • News
  • Guide for Authors
  • Submit Manuscript
  • Contact Us
Advanced Search

Notice

As part of Open Journals’ initiatives, we create website for scholarly open access journals. If you are responsible for this journal and would like to know more about how to use the editorial system, please visit our website at https://ejournalplus.com or
send us an email to info@ejournalplus.com

We will contact you soon

  1. Home
  2. Volume 9, Issue 3
  3. Author

Online ISSN: 2515-8260

Volume9, Issue3

Composition Of Hardness Of Spent Poultry Meat (A Review)

European Journal of Molecular & Clinical Medicine, 2022, Volume 9, Issue 3, Pages 324-330

  • Show Article
  • Download
  • Cite
  • Statistics
  • Share

Abstract

A quality can be defined as a set of properties, that characterize the individual units that are important in determining the degree of acceptance of the unit by the consumer, regardless of the animal species, skeletal muscles have similar structural and chemical properties, they all contain approximately 75% water by weight and 20% protein, with varying amounts of fats and carbohydrates and small amounts of dissolved organic compounds, these components have a role in the development of the different sensory properties of meat, water plays a key role in the juiciness of the meat, the meat tenderness. Fat has an important role in the development of both meat tissues, although the mechanism of this is unknown, meat flavor because fatty substances are the primary source of most of the volatile compounds responsible for the flavor of meat.
Keywords:
  • PDF (235 K)
  • XML
(2022). Composition Of Hardness Of Spent Poultry Meat (A Review). European Journal of Molecular & Clinical Medicine, 9(3), 324-330.
. "Composition Of Hardness Of Spent Poultry Meat (A Review)". European Journal of Molecular & Clinical Medicine, 9, 3, 2022, 324-330.
(2022). 'Composition Of Hardness Of Spent Poultry Meat (A Review)', European Journal of Molecular & Clinical Medicine, 9(3), pp. 324-330.
Composition Of Hardness Of Spent Poultry Meat (A Review). European Journal of Molecular & Clinical Medicine, 2022; 9(3): 324-330.
  • RIS
  • EndNote
  • BibTeX
  • APA
  • MLA
  • Harvard
  • Vancouver
  • Article View: 90
  • PDF Download: 151
  • LinkedIn
  • Twitter
  • Facebook
  • Google
  • Telegram
Journal Information

Publisher:

Email:  editor.ejmcm21@gmail.com

  • Home
  • Glossary
  • News
  • Aims and Scope
  • Privacy Policy
  • Sitemap

 

For Special Issue Proposal : editor.ejmcm21@gmail.com

This journal is licensed under a Creative Commons Attribution 4.0 International (CC-BY 4.0)

Powered by eJournalPlus