Quality of donkey meat and carcass characteristics.

[1]  P. Polidori,et al.  Donkey’s milk protein fractions characterization , 2008 .

[2]  P. Fito,et al.  Application of the systematic approach to food engineering systems (SAFES) methodology to the salting and drying of a meat product : Tasajo , 2007 .

[3]  M. H. Mansour,et al.  Effects of age on composition and quality of muscle Longissimus thoracis of the Omani Arabian camel (Camelus dromedaries). , 2006, Meat science.

[4]  D. Smith,et al.  A Review of the Factors Affecting the Survival of Donkeys in Semi-arid Regions of Sub-Saharan Africa , 2005, Tropical Animal Health and Production.

[5]  P. Polidori,et al.  Composition and characteristics of ass's milk , 2004 .

[6]  .. A.A.Aganga,et al.  Carcass Analysis and Meat Composition of the Donkey , 2003 .

[7]  M. Shimokomaki,et al.  Charqui meats as fermented meat products: role of bacteria for some sensorial properties development. , 2002, Meat science.

[8]  R. G. Kauffman,et al.  Glycogen concentrations in bovine longissimus dorsi muscle. , 2000, Meat science.

[9]  R. G. Kauffman,et al.  Low voltage electrical stimulation of lamb carcasses: effects on meat quality. , 1999, Meat science.

[10]  P. Polidori,et al.  Qualità della carne fresca equina e di un prodotto trasformato , 1995 .

[11]  D. Seman,et al.  Seasonal variation in venison quality of mature, farmed red deer stags in New Zealand. , 1992, Journal of animal science.

[12]  S. Babiker,et al.  Chemical composition and quality attributes of goat meat and lamb. , 1990, Meat science.

[13]  H. D. Boer.  Le Cheval. Reproduction, sélection, alimentation, exploitation: CRZV collective authorship, co-ordinated by R. Jarrige and W. Martin Rosset, INRA Service des Publications, Versailles, 1984, 689 pp., 178 tables, 196 figs., FFr. 250.00, ISBN 2-85340-605-9 , 1986 .

[14]  W. Martin-Rosset,et al.  Croissance relative des différents tissus, organes et régions corporelles entre 12 et 30 mois chez le cheval de boucherie de différentes races lourdes , 1983 .

[15]  Š. Páleník.  Chemical composition and quality of the meat of cold- and warm-blooded foals , 1980 .