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Volumn 45, Issue 5, 2005, Pages 491-498

Effects of animal age on the eating quality of sheep meat

Author keywords

[No Author keywords available]

Indexed keywords

FOOD QUALITY;

EID: 23444459362     PISSN: 08161089     EISSN: None     Source Type: Journal    
DOI: 10.1071/EA03256     Document Type: Article
Times cited : (73)

References (28)
  • 1
    • 0039874623 scopus 로고
    • Quality of cooked and raw lamb meat as related to fatness and age of animal
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    • (1962) Food Technology , vol.16 , pp. 102-110
    • Batcher, O.M.1    Dawson, E.H.2    Poinnter, M.R.3    Gilpin, G.L.4
  • 4
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  • 10
    • 33644580396 scopus 로고    scopus 로고
    • The effects of chronological age, slaughter weight, and gender on lamb: A review
    • Jeremiah LE (2000) The effects of chronological age, slaughter weight, and gender on lamb: a review. Technical Bulletin 2000-1E, 1-19.
    • (2000) Technical Bulletin , vol.2000 , Issue.1 E , pp. 1-19
    • Jeremiah, L.E.1
  • 11
    • 84987291118 scopus 로고
    • Palatability of individual muscles from ovine leg steaks as related to chronological age and marbling
    • Jeremiah LE, Smith GC, Carpenter ZL (1971) Palatability of individual muscles from ovine leg steaks as related to chronological age and marbling. Journal of Food Science 36, 45-47.
    • (1971) Journal of Food Science , vol.36 , pp. 45-47
    • Jeremiah, L.E.1    Smith, G.C.2    Carpenter, Z.L.3
  • 12
    • 0002512949 scopus 로고    scopus 로고
    • The influences of lamb chronological age, slaughter weight and gender on consumer acceptance
    • Jeremiah LE, Tong AKW, Gibson LL (1998) The influences of lamb chronological age, slaughter weight and gender on consumer acceptance. Sheep and Goat Research Journal 14, 206-213.
    • (1998) Sheep and Goat Research Journal , vol.14 , pp. 206-213
    • Jeremiah, L.E.1    Tong, A.K.W.2    Gibson, L.L.3
  • 16
    • 0039712876 scopus 로고
    • Glycogen metabolism and meat quality
    • Eds JB Rowe, JV Nolan University of New England: Armidale
    • Pethick DW, Rowe JB, Tudor G (1995) Glycogen metabolism and meat quality. In 'Recent advances in animal nutrition in Australia'. (Eds JB Rowe, JV Nolan) pp. 97-103. (University of New England: Armidale)
    • (1995) Recent Advances in Animal Nutrition in Australia , pp. 97-103
    • Pethick, D.W.1    Rowe, J.B.2    Tudor, G.3
  • 18
    • 23444462090 scopus 로고    scopus 로고
    • A model relating a function of tenderness, juiciness, flavour and overall liking to the eating quality of sheep meat
    • Pleasants AB, Thompson JM, Pethick DW (2005) A model relating a function of tenderness, juiciness, flavour and overall liking to the eating quality of sheep meat. Australian Journal of Experimental Agriculture 45, 483-489.
    • (2005) Australian Journal of Experimental Agriculture , vol.45 , pp. 483-489
    • Pleasants, A.B.1    Thompson, J.M.2    Pethick, D.W.3
  • 20
    • 33644571522 scopus 로고    scopus 로고
    • Managing meat tenderness
    • Thompson JM (2002) Managing meat tenderness. Meat Science 60, 365-369.
    • (2002) Meat Science , vol.60 , pp. 365-369
    • Thompson, J.M.1
  • 21
    • 4544369229 scopus 로고    scopus 로고
    • The effects of marbling on flavour and juiciness scores of cooked beef, after adjusting to constant tenderness
    • doi:10.1071/EA02171
    • Thompson JM (2004) The effects of marbling on flavour and juiciness scores of cooked beef, after adjusting to constant tenderness. Australian Journal of Experimental Agriculture 44, 645-652. doi:10.1071/EA02171
    • (2004) Australian Journal of Experimental Agriculture , vol.44 , pp. 645-652
    • Thompson, J.M.1
  • 25
    • 0000315360 scopus 로고
    • A rapid method for measuring pigment concentration in porcine and other low pigmented muscles
    • Kulmbach: Germany
    • Trout GR (1991) A rapid method for measuring pigment concentration in porcine and other low pigmented muscles. In 'Proceedings of the 37th international congress of meat science and technology'. pp. 1198-1201. (Kulmbach: Germany)
    • (1991) Proceedings of the 37th International Congress of Meat Science and Technology , pp. 1198-1201
    • Trout, G.R.1
  • 26
    • 0001248250 scopus 로고
    • Palatability characteristics of crossbred lambs as related to individual Southdown sires, slaughter age and carcass fatness
    • Woodhams PR, Kirton AH, Jury KE (1966) Palatability characteristics of crossbred lambs as related to individual Southdown sires, slaughter age and carcass fatness. NZ Journal of Agricultural Research 9, 268-275.
    • (1966) NZ Journal of Agricultural Research , vol.9 , pp. 268-275
    • Woodhams, P.R.1    Kirton, A.H.2    Jury, K.E.3
  • 28
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    • Tenderness of ovine Semimembranosis: Is collagen concentration or solubility the critical factor
    • doi:10.1016/0309-1740(93)90051-I
    • Young OA, Braggins TJ (1993) Tenderness of ovine Semimembranosis: is collagen concentration or solubility the critical factor. Meat Science 35, 213-220. doi:10.1016/0309-1740(93)90051-I
    • (1993) Meat Science , vol.35 , pp. 213-220
    • Young, O.A.1    Braggins, T.J.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.