4 research outputs found
Similarities and differences in composition and selected sensory attributes of reindeer, caribou and beef
No full textThe longissimus from caribou (n = 6), reindeer (n = 6) and beef (n = 6) were evaluated to determine differences in composition, color and sensory properties. Caribou contained the least fat followed by reindeer, and then beef (P 0.05) were found in ultimate pH or juiciness (sensory panel) among any of the products. Results from this study indicate that reindeer and caribou are a low-fat source of protein with desirable sensory characteristics
Desenvolvimento corporal de novilhas leiteiras suplementadas com minerais inorgânicos e orgânicos em pastejo na época das águas
No full text
