Comparison of muscle composition and meat quality traits in diverse commercial lamb types

Journal of Muscle Foods

Volumn 14, Issue 4, 2003, Pages 281-300

  Berge, P ^a   Sanudo C ^b   Sanchez, A ^b   Alfonso, M ^b   Stamataris, C ^c   Thorkelsson, G ^d   Piasentier, E ^e   Fisher, A V ^f  

^a CEMAGREF   (France)

^b UNIVERSIDAD DE ZARAGOZA   (Spain)

^c ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^d Icelandic Fisheries Laboratories   (Iceland)

^e UNIVERSITY OF UDINE   (Italy)

^f UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

COLLAGEN; COMPOSITION; FLAVORS; LIPIDS; MEATS; PH EFFECTS; SHEAR STRESS; SOLUBILITY; THERMAL EFFECTS;

HEAT STABILITY; MEAT QUALITY; POSTMORTEM;

MUSCLE;

ANIMALIA; LAMB; OVIS ARIES;

EID: 1642617497     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2003.tb00707.x     Document Type: Article

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