Castration and slaughter age effects on fat components of "Mestiço" goat meat

Small Ruminant Research

Volumn 42, Issue 1, 2001, Pages 75-80

  Madruga, M S ^a   Narain, N ^a   Souza, J G ^a   Costa, R G ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

Author keywords

Castration; Cholesterol; Fatty acids; Goat meat; Lipids; Phospholipids

Indexed keywords

EID: 0034808803     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0921-4488(01)00224-3     Document Type: Article

References (25)

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2. Assessment of methodologies for colorimetric cholesterol assay of meats
3. A simple method for the isolation and purification of total lipids from animal tissues
4. Meat from Sudan desert sheep and goats. Part 2. Composition of the muscular and fatty tissues
5. Study on the lipids and fatty acid composition of Korean native goat meat
6. A rapid preparation of fatty acid methyl esters from lipids
7. Effect of sex class on nutrient content of meat from young goat
8. Effect of partial (Baiburtcjan's) method of castration on quality of meat in goats
9. Castration and slaughter age effects on panel assessment and aroma compounds of the Mestiço goat meat
10. Castration and slaughter age effects on nutritive value of the Mestiço goat meat
11. Carcass traits and chemical composition of meat of castrated male goats
12. Changes in fatty acid composition of Korean native goat and chicken meats during postmortem storage
13. Moisture, total fat and cholesterol in goat organ and muscle meat
14. Fatty acid composition of goat organ and muscle meat of Alpine and Nubian breeds
15. Estimation of phospholipds content in meat tissue
16. Cholesterol content of raw and cooked beef Longissimus muscles with different degrees of marbling
17. Cholesterol content of lean and fat from beef, pork and lamb cuts