|
meat colour
|
ATOL_0001017 |
|
|
meat conductivity
|
ATOL_0000066 |
|
|
meat cooking loss
|
ATOL_0001664 |
|
|
meat cooking yield
|
ATOL_0002140 |
|
|
meat dry matter content
|
ATOL_0000101 |
|
|
meat fatty acid content
|
ATOL_0000058 |
|
|
meat fibrousness
|
ATOL_0000095 |
|
|
meat firmness
|
ATOL_0001667 |
|
|
meat flavour
|
ATOL_0001002 |
|
|
meat flouriness
|
ATOL_0000096 |
|
|
meat glycolytic potential
|
ATOL_0001646 |
|
|
meat heme pigment content
|
ATOL_0000023 |
|
|
meat lipid content
|
ATOL_0001663 |
|
|
meat lipid oxidation
|
ATOL_0000059 |
|
|
meat lipid quality
|
ATOL_0000057 |
|
|
meat lipid quantity
|
ATOL_0000056 |
|
|
meat lipid trait
|
ATOL_0000055 |
|
|
meat marbling
|
ATOL_0001059 |
|
|
meat mechanical resistance
|
ATOL_0001649 |
|
|
meat mineral and ash content
|
ATOL_0001695 |
|
