https://doi.org/10.7490/f1000research.1115299.1
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Okuskhanova E, Rebezov M, Yessimbekov Z et al. Study of water binding capacity, pH, chemical composition and microstructure of livestock meat and poultry [version 1; not peer reviewed]. F1000Research 2018, 7:293 (poster) (https://doi.org/10.7490/f1000research.1115299.1)
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Study of water binding capacity, pH, chemical composition and microstructure of livestock meat and poultry

Eleonora Okuskhanova, Maksim Rebezov, Zhanibek Yessimbekov1, Anuarbek Suychinov, Natalya Semenova, Yaroslav Rebezov, Olga Gorelik, Oksana Zinina
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Published 08 Mar 2018

Study of water binding capacity, pH, chemical composition and microstructure of livestock meat and poultry

[version 1; not peer reviewed]

Eleonora Okuskhanova, Maksim Rebezov, Zhanibek Yessimbekov1, Anuarbek Suychinov, Natalya Semenova, Yaroslav Rebezov, Olga Gorelik, Oksana Zinina
Author Affiliations
1 Shakarim State University of Semey, Kazakhstan
Abstract
Competing Interests

No competing interests were disclosed

Keywords
Lamb, red deer (maral) meat, goat, turkey, protein, fiber, muscle, tissue
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