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What is Chemical Composition of Meat Explained about?
The document discusses the chemical composition of meat, focusing on its individual components such as water, proteins, lipids, minerals, and vitamins, and their impact on palatability, shelf-life, functionality, and nutritional value. It highlights the significance of proteins, particularly myofibrillar proteins, in meat quality and the role of lipids in flavor and texture. Additionally, it addresses oxidative rancidity and the importance of antioxidants in preserving meat quality.
- Author
- neidine.j.b
- Language
- EN