Abstract
Meat and meat products comprise one of the most important food groups which provide essential human nutrition. At the same time, for those working in the further processing segment of the industry, meat is a highly variable raw material. Meat animal growth and development is affected by genetics, nutrition and environmental factors, all of which interact to result in large differences in body composition. These differences in body composition produce a broad range of fat and lean proportions in meat and meat cuts which are made available for human consumption.
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Sebranek, J.G. (1998). Rapid Methods for Compositional Analyses of Meat and Meat Products. In: Tunick, M.H., Palumbo, S.A., Fratamico, P.M. (eds) New Techniques in the Analysis of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5995-2_14
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DOI: https://doi.org/10.1007/978-1-4757-5995-2_14
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