Genetic analyses of sensory characteristics and relationships with fatty acid composition in the meat from Scottish Blackface lambs

Animal

Volumn 1, Issue 10, 2007, Pages 1524-1531

  Karamichou, E ^a   Richardson, R I ^b   Nute, G R ^b   Wood, J D ^b   Bishop, S C ^a  

^a UNIVERSITY OF EDINBURGH   (United Kingdom)

^b UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

Eating quality; Fatty acids; Genetic parameters; Meat; Sheep

Indexed keywords

MONOUNSATURATED FATTY ACID;

ANALYTIC METHOD; ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; CORRELATION ANALYSIS; FLAVOR; GENETIC ANALYSIS; GENETIC TRAIT; LAMB; LIPID COMPOSITION; MEASUREMENT; MEAT; NONHUMAN; PHENOTYPE; PRIORITY JOURNAL; QUALITY CONTROL; TASTE;

OVIS ARIES;

EID: 36049045059     PISSN: 17517311     EISSN: 1751732X     Source Type: Journal    
DOI: 10.1017/S1751731107000754     Document Type: Article

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