Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat

Meat Science

Volumn 69, Issue 2, 2005, Pages 325-333

  Martinez Cerezo S ^a   Sanudo C ^a   Panea, B ^a   Medel, I ^a   Delfa, R ^b   Sierra, I ^a   Beltran J A ^a   Cepero, R ^a   Olleta, J L ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b Instituto Agroalimentario de Aragón IA2   (Spain)

Author keywords

Breed; Collagen; Colour; Instrumental texture; Lamb; pH; Sarcomere

Indexed keywords

BREED; INSTRUMENTAL TEXTURE; LAMB; SARCOMERE;

AGING OF MATERIALS; COLLAGEN; COLOR; MOISTURE; PH EFFECTS; PURCHASING; TEXTURES;

MEATS;

ANIMALIA; LAMB; OVIS ARIES;

EID: 6344265092     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.08.002     Document Type: Article

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