Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weights

Meat Science

Volumn 65, Issue 4, 2003, Pages 1247-1255

  Diaz M T ^a   Velasco, S ^a   Perez C ^b   Lauzurica, S ^b   Huidobro, F ^c   Caneque V ^a  

^a Depto de Tecn de los Alimentos   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^c Inst Madrileno Invest Agraria A   (Spain)

Author keywords

Carcass composition; Lamb; Meat quality; Sex; Slaughter weight

Indexed keywords

COMPOSITION; DAIRY PRODUCTS; FATTY ACIDS;

MEAT QUALITY;

MEATS;

OVIS ARIES;

EID: 0042885576     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00032-9     Document Type: Article

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