Breed, slaughter weight and ageing time effects on consumer appraisal of three muscles of lamb

Meat Science

Volumn 69, Issue 4, 2005, Pages 797-805

  Martinez Cerezo S ^a   Sanudo C ^a   Panea, B ^a   Olleta, J L ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Flavour quality; Overall acceptability; Tenderness

Indexed keywords

FLAVOR QUALITY; LAMBS; OVERALL ACCEPTABILITY; TENDERNESS;

BIODIVERSITY; CUSTOMER SATISFACTION; FLAVORS; FOOD PROCESSING; MUSCLE; PERSONNEL;

MEATS;

LAMB; OVIS ARIES;

EID: 12344328861     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.11.013     Document Type: Article

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