Title
THE YIELD AND QUALITY OF MEAT AS THE FUNCTION OF WEIGHT AND SEX OF SLAUGHTERED BEAVERS
Autor
Władysław Korzeniowski, Aleksandra Kwiatkowska, Barbara Jankowska, Tomasz Żmijewski
Keywords
beaver, tissue composition, chemical composition, collagen, calorie content
Abstract
The tissue composition and chemical composition of most important elements (thigh, rump, tail) of slaughtered beavers was checked and analyzed as the function of their weight and sex. The highest amount of meat was found in a thigh. The beavers’ meat contains approximately 20.5-22.1% of protein and 3.7-7.2% of fat. There was found no correlation between the weight and sex of slaughtered animals and the chemical composition of obtained meat. This meat is characterized by low content of collagen.
Pages
75-83
Cite
Korzeniowski, W., Kwiatkowska, A., Jankowska, B., Żmijewski, T. (2002). THE YIELD AND QUALITY OF MEAT AS THE FUNCTION OF WEIGHT AND SEX OF SLAUGHTERED BEAVERS. Acta Sci. Pol. Technol. Aliment., 1(1), 75-83.
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