Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six European countries

Meat Science

Volumn 75, Issue 4, 2007, Pages 610-621

  Sanudo C ^a   Alfonso, M ^a   San Julian R ^a   Thorkelsson, G ^b   Valdimarsdottir, T ^b   Zygoyiannis, D ^c   Stamataris, C ^c   Piasentier, E ^d   Mills, C ^d   Berge, P ^e   Dransfield, E ^e   Nute, G R ^f   Enser, M ^f   Fisher, A V ^f  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b Icelandic Fisheries Laboratories   (Iceland)

^c ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^d UNIVERSITY OF UDINE   (Italy)

^e UR370 QuaPA   (France)

^f UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

Consumer preference; Flavour; Odour; Production system; Sheep breed; Tenderness

Indexed keywords

ANIMALIA; OVIS ARIES;

EID: 33846563533     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.09.009     Document Type: Article

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