Effect of rearing system on some meat quality traits and volatile compounds of suckling lamb meat

Small Ruminant Research

Volumn 78, Issue 1-3, 2008, Pages 1-12

  Osorio, María Teresa ^a   Zumalacárregui, José María ^a   Cabeza, Enrique Alfonso ^b   Figueira, Ana ^c   Mateo, Javier ^a  

^a UNIVERSITY OF LEÓN   (Spain)

^b Faculty of Sciences   (Colombia)

^c UNIVERSITY OF ALGARVE   (Portugal)

Author keywords

Colour deterioration; Lipid oxidation stability; Meat quality; Milk replacer; Suckling lamb; Volatile compounds

Indexed keywords

ANIMALIA; OVIS ARIES;

EID: 48149115854     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.smallrumres.2008.03.015     Document Type: Article

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