Journal
MEAT SCIENCE
Volume 80, Issue 3, Pages 570-581Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2008.03.027
Keywords
native species; South america; meat sources; indigenous meat
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Meat yields, proximate compositions, fatty acids compositions and technological parameters are reviewed for species which might be further developed as indigenous sources of meat in South America. These include the alpaca (Lama pacos), capybara (Hydrochoerus hydrochaeris), guanaco (Lama guanicoe), llama (Lama glama), nutria (Myocastor coypus), collared peccary (Tayassu tajacu), greater rhea (Rhea americana), lesser rhea (Rhea pennata), yacare (Caiman crocodilus yacare), tegu lizard (Tupinambis merianae) and green iguana (Iguana iguana). (C) 2008 Elsevier Ltd. All rights reserved.
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