Nauka Przyroda Technologie

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Iwona Chwastowska-Siwiecka, Natalia Skiepko, Iwona Jagiełło, Jacek Kondratowicz
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
PDFFull text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom7/zeszyt3/art_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
Accepted for print: 24.06.2013