Physicochemical and quality characteristics of New Zealand goat meat and its ultrastructural features
Mariero Gawat, Lovedeep Kaur, Jaspreet Singh, Mike Boland
Topics & Concepts
SarcomereFood scienceAnimal scienceWater holding capacityMuscle fibreBiologyUltrastructureCooked meatChemistryVeterinary medicineAnatomyMyocyteEndocrinologyMedicineSkeletal muscleMeat and Animal Product QualityAnimal Nutrition and PhysiologyCollagen: Extraction and Characterization