MARINATED WITH EFFECT OF NaCl AND SODIUM TRIPOLYPHOSPHATE BROMATOLOGICAL PROPERTIES ON THE MEAT GOAT

Article Spanish OPEN
Ricardo Peña F. ; Daniel Salvador Duran O ; Luis Carlos Baleta M. (2014)
  • Publisher: Universidad del Cauca
  • Journal: Biotecnología en el Sector Agropecuario y Agroindustrial (issn: 1692-3561, eissn: 1909-9959)
  • Subject: S1-972 | Biotechnology | Water holding capacity | Santander race goat | pH | Agriculture (General) | Marinated by soaking | TP248.13-248.65
    mesheuropmc: food and beverages

Goat meat has all the significant nutritional characteristics by consumers to be an excellent alternative supply; therefore, this study proposes the use of a mixture of NaCl, sodium tripolyphosphate, laurel and rosemary extracts as marginalisers agents using maceration ... View more
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