Evaluation of Quality Parameters in Raw Meat Used for Processing in the Fast Food Industry
The aim was to evaluate the quality aspects of raw meat destined for processing in fast-food units and to compare it with that of meat obtained in the traditional systems. Our study revealed that the water holding capacity (WHC) in poultry meat obtained in the industrial systems and used for process...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2019-06-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Veterinary Medicine |
| Subjects: | |
| Online Access: | https://journals.usamvcluj.ro/index.php/veterinary/article/view/13378 |