Tenderness and chemical composition of elk (Cervus elaphus) meat: Effects of muscle type, marinade composition, and cooking method

Journal of Food Science

Volumn 68, Issue 5, 2003, Pages 1882-1888

  Dhanda, J S ^a   Pegg, R B ^a   Shand, P J ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Amino acid composition; Color; Elk meat; Fatty acid profile; Marination; Tenderness

Indexed keywords

CERVIDAE; CERVUS; CERVUS ELAPHUS;

EID: 0037932851     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb12347.x     Document Type: Article

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