[1]
|
R. Marino, A. D. Malva, G. Gliatta, A. Muscio and A. Sevi, “Quality of Donkey Bresaola,” Italian Journal of Animal Science, Vol. 8, No. 2 (Supplement), 2009, pp. 715-717.
|
[2]
|
S. Vincenzetti, P. Polidori, P. Mariani, N. Cammertoni, F. Fantuz and A. Vita, “Donkey’s Milk Protein Fractions Characterization,” Food Chemistry, Vol. 106, No. 2, 2008, pp. 640-649. doi:10.1016/j.foodchem.2007.06.026
|
[3]
|
P. Polidori, C. Cavallucci, D. Beghelli and S. Vincenzetti, “Physical and Chemical Characteristics of Donkey Meat from Martina Franca Breed,” Meat Science, Vol. 82, No. 4, 2009, pp. 469-471. doi:10.1016/j.meatsci.2009.03.001
|
[4]
|
Association of Official Analytical Chemists, “AOAC Official Methods of Analysis,” Washington, D.C., 1990.
|
[5]
|
K. Immonen, R. G. Kauffman, D. M. Schaefer and E. Puolanne, “Glycogen Concentrations in Bovine Longissimus dorsi Muscle,” Meat Science, Vol. 54, No. 2, 2000, pp. 163-167. doi:10.1016/S0309-1740(99)00090-X
|
[6]
|
P. Polidori, M. Antonini, D. Torres, D. Beghelli and C. Renieri, “Tenderness Evaluation and Mineral Levels of Llama (Lama glama) and Alpaca (Lama pacos) Meat,” Meat Science, Vol. 77, No. 2, 2007, pp. 599-601. doi:10.1016/j.meatsci.2007.05.011
|
[7]
|
Statistical Analysis System, “SAS/STAT Guide for Personal Computers, Version 8 Edition,” SAS Institute, Inc., Cary, 2001.
|
[8]
|
R. A. Lawrie, “Meat Science,” 4th Edition, Pergamon Press, Oxford, 1985.
|
[9]
|
P. Polidori, S. Vincenzetti, C. Cavallucci and D. Beghelli, “Quality of Donkey Meat and Carcass Characteristics,” Meat Science, Vol. 80, No. 4, 2008, pp. 1222-1224. doi:10.1016/j.meatsci.2008.05.027
|
[10]
|
B. Devíc and T. Stamenkovíc, “Basic Characteristics of the Horse Meat and the Possibilities for Its Processing,” Technology Mesa, Vol. 30, 1989, pp. 232-237.
|
[11]
|
A. Tateo, P. D. Palo, E. Ceci and P. Centoducati, “Physicochemical Properties of Meat of Italian Heavy Draft Horses Slaughtered at the Age of Eleven Months,” Jour- nal of Animal Science, Vol. 86, No. 5, 2008, pp. 1205-1214. doi:10.2527/jas.2007-0629
|
[12]
|
M. Lanza, C. Landi, M. Scerra, V. Galofaro and P. Pennisi, “Meat Quality and Intramuscular Fatty Acid Composition of Sanfratellano and Halflinger Foals,” Meat Science, Vol. 81, No. 1, 2009, pp. 142-147. doi:10.1016/j.meatsci.2008.07.008
|
[13]
|
E. Dransfield, “Optimisation of Tenderisation, Ageing and Tenderness,” Meat Science, Vol. 36, No. 1-2, 1994, pp. 105-121. doi:10.1016/0309-1740(94)90037-X
|
[14]
|
M. Koohmaraie, “Biochemical Factors Regulating the Toughening and Tenderization Processes of Meat,” Meat Science, Vol. 43, No. 43(Supplement), 1996, pp. S193-S201. doi:10.1016/0309-1740(96)00065-4
|
[15]
|
J. Thompson, “Managing Meat Tenderness,” Meat Science, Vol. 62, No. 3, 2002, pp. 295-308. doi:10.1016/S0309-1740(02)00126-2
|