Slaughter value and quality attributes of nutria meat
Summary.
Dressing percentage of nutria is fairly large and remains at the level of 52 to as much as 63%, while the share of edible meat offal is about 3.75%. Chemical composition of meat is similar to lean beef, and average fat content is maintained in the range of 4.7 to 7%. The usefulness of nutria meat processing testify the good technological properties, dietary values, taste, culinary and nutritional which put them on a par with other meat originating from livestock. It is perfect for making breakfast sausages, sausages, processed meat products durable and preparation of a variety of meat dishes. The introduction of nutria meat on the market, as well as its relevant health-promoting features, can contribute to its permanent place in our diet.
Key words: dressing percentage, nutria meat, quality
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_7_41.pdf
For citation:
| MLA | Chwastowska-Siwiecka, Iwona, et al. "Użytkowość rzeźna oraz cechy jakościowe mięsa nutrii." Nauka Przyr. Technol. 7.3 (2013): #41. |
| APA | Iwona Chwastowska-Siwiecka, Natalia Skiepko, Iwona Jagiełło, Jacek Kondratowicz (2013). Użytkowość rzeźna oraz cechy jakościowe mięsa nutrii. Nauka Przyr. Technol. 7 (3), #41 |
| ISO 690 | CHWASTOWSKA-SIWIECKA, Iwona, et al. Użytkowość rzeźna oraz cechy jakościowe mięsa nutrii. Nauka Przyr. Technol., 2013, 7.3: #41. |
Corresponding address:
Iwona Chwastowska-Siwiecka
Katedra Towaroznawstwa i Przetwórstwa Surowców Zwierzęcych
Uniwersytet Warmińsko-Mazurski w Olsztynie
ul. Oczapowskiego 5
10-719 Olsztyn
Poland
e-mail: iwona.chwastowska@uwm.edu.pl
Iwona Chwastowska-Siwiecka
Katedra Towaroznawstwa i Przetwórstwa Surowców Zwierzęcych
Uniwersytet Warmińsko-Mazurski w Olsztynie
ul. Oczapowskiego 5
10-719 Olsztyn
Poland
e-mail: iwona.chwastowska@uwm.edu.pl
Accepted for print: 24.06.2013