A comparison of breed and castration on physical characteristics of goat meat

dc.contributor	Pratiwi, NMW
dc.contributor	Taylor, DG
dc.contributor	Sumarmono, J
dc.contributor	Murray, PJ
dc.date.accessioned	2012-01-25T12:39:37Z
dc.date.available	2012-01-25T12:39:37Z
dc.date.issued	2002
dc.identifier.citation	Proc. Aust. Soc. Anim. Prod. (2002) 24: 341
dc.identifier.uri	http://livestocklibrary.com.au/handle/1234/9192
dc.description.abstract	Most goat carcasses are low in fat when compared to other species such as sheep. In other animal species, breed has a major influence on meat colour, cooking and palatability traits of tenderness and juiciness (Sanudo et al. 1997), while castration influences the characteristics of meat at slaughter andthe amount of intramuscular fat (Lawrie 1998).
dc.publisher	ASAP
dc.source.uri	http://www.asap.asn.au/livestocklibrary/2002/pratiwi1C.pdf
dc.subject	Boer
dc.subject	muscle colour
dc.subject	fat colour
dc.title	A comparison of breed and castration on physical characteristics of goat meat
dc.type	Research
dc.identifier.volume	24
dc.identifier.page	341