Physical and sensory characteristics of blesbok (damaliscus dorcas phillipsi) meat

African Journal of Wildlife Research

Volumn 40, Issue 2, 2010, Pages 158-162

  Hoffman, Louw C ^a   Smit, Karen ^a   Muller, Nina M ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

colour; cooking loss; drip loss; pH; sensory characteristics; shear force; temperature

Indexed keywords

COLOR; FUNCTIONAL MORPHOLOGY; MEAT; PH; PHYSICAL ANALYSIS; RUMINANT; SENSORY SYSTEM; TEMPERATURE EFFECT;

DAMALISCUS PYGARGUS PHILLIPSI;

EID: 79953132664     PISSN: 03794369     EISSN: None     Source Type: Journal    
DOI: 10.3957/056.040.0207     Document Type: Article

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