Lipid oxidation in lamb meat: Effect of the weight, handling previous slaughter and modified atmospheres

Meat Science

Volumn 76, Issue 4, 2007, Pages 715-720

  Linares, M B ^a   Berruga, M I ^a   Bornez R ^a   Vergara, H ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Lamb; Lipid oxidation; Modified atmosphere; Stunning; Weight

Indexed keywords

OVIS ARIES;

EID: 34247368974     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.02.012     Document Type: Article

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