A review of the nutritional content and technological parameters of indigenous sources of meat in South America.

@article{Saadoun2008ARO,
  title={A review of the nutritional content and technological parameters of indigenous sources of meat in South America.},
  author={Ali Saadoun and Mar{\'i}a Cristina Cabrera},
  journal={Meat science},
  year={2008},
  volume={80 3},
  pages={
          570-81
        }
}
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… Expand
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