International Journal of Scientific and Research Publications

IJSRP, Volume 9, Issue 11, November 2019 Edition [ISSN 2250-3153]


The Effect of Different Time Interval in Micro-Waved Meat On the Meat Quality
      Sangosina, M.I, Olorunsogbon, B.F. and Sanwo, K.A.
Abstract: Meat is considered a source of high quality proteins. Meat is a very good source of animal protein that consists of essential amino acid, minerals, vitamins and essential fatty acids (Lawrie, 1991). Meat provides calories from fat, proteins and limited quantities of carbohydrate (Judge et al., 1990). Lean meat contains from 15 to 20% of protein, which varies inversely with percentage of fat. It is also one of the few foods which provide complete protein as well as being rich source of such essential nutrients as iron, niacin and vitamin B12 (Lawrie, 1991).

Reference this Research Paper (copy & paste below code):

Sangosina, M.I, Olorunsogbon, B.F. and Sanwo, K.A. (2019); The Effect of Different Time Interval in Micro-Waved Meat On the Meat Quality; International Journal of Scientific and Research Publications (IJSRP) 9(11) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.9.11.2019.p95113
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