Quality and consumer acceptability of salt and phosphate enhanced goat loin from goats fed varying levels of pine bark

Meat Science

Volumn 90, Issue 3, 2012, Pages 665-669

  Leick, C M ^a   Broadway, P R ^a   Solaiman, S ^b   Behrends, J M ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

^b TUSKEGEE UNIVERSITY   (United States)

Author keywords

Consumer; Enhancement; Goat; Pine bark; Tannin

Indexed keywords

CONSUMER; CONSUMER ACCEPTABILITY; GOAT; OVERALL ACCEPTABILITY; PINE BARK; SHEAR FORCE; SHELF LIFE; TANNIN; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

IMAGE ENHANCEMENT; TEXTURES;

SHEAR FLOW;

CAPRA HIRCUS;

INORGANIC SALT; PHOSPHATE; TANNIN DERIVATIVE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; BARK; CHEMISTRY; COLOR; CONSUMER; DIET; FOOD HANDLING; FOOD STORAGE; GOAT; HUMAN; MEAT; METHODOLOGY; PINE; QUALITY CONTROL; TASTE;

ANIMAL FEED; ANIMALS; COLOR; CONSUMER SATISFACTION; DIET; FOOD HANDLING; FOOD STORAGE; GOATS; HUMANS; MEAT; PHOSPHATES; PINUS; PLANT BARK; QUALITY CONTROL; SALTS; TANNINS; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84355161505     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.10.011     Document Type: Article

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