Carcass and meat quality of light lambs using principal component analysis

Meat Science

Volumn 67, Issue 4, 2004, Pages 595-605

  Caneque V ^a   Perez C ^b   Velasco, S ^a   Diaz M T ^a   Lauzurica, S ^b   Alvarez I ^a   Ruiz De Huidobro, F ^c   Onega, E ^c   De La Fuente, J ^b  

^a INIA   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^c Inst Madrileno Invest Agraria A   (Spain)

Author keywords

Carcass quality; Light lamb; Meat quality; Principal Component

Indexed keywords

CARCASS QUALITY; LIGHT LAMBS; MEAT QUALITY;

MUSCLE; OILS AND FATS; PH EFFECTS; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SENSORY PERCEPTION; TEXTURES;

MEATS;

LAMB; OVIS ARIES;

EID: 1842427618     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.01.002     Document Type: Article

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