Sensory quality of meat from lambs fed garlic

Meat Science

Volumn 88, Issue 3, 2011, Pages 590-593

  Strickland, V J ^a,b   Fisher, J S ^a,c   Williams, H G ^a   Potts, W T ^b   Hepworth, G W ^a  

^a CURTIN UNIVERSITY   (Australia)

^b Specialty Feeds Pty Ltd   (Australia)

^c Désirée Futures ^*  (Australia)

Author keywords

Garlic; Gastrointestinal nematodes; Meat quality

Indexed keywords

GARLIC; GASTROINTESTINAL NEMATODES; HIGH RATE; MEAT QUALITY; NEGATIVE IMPACTS; SENSORY QUALITIES; TREATMENT GROUP;

ANIMALS;

MEATS;

ALLIUM SATIVUM; ANIMALIA; NEMATODA; OVIS ARIES;

ADULT; ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; AUSTRALIA; CLINICAL TRIAL; COMPARATIVE STUDY; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; FOOD PREFERENCE; GARLIC; HAEMONCHOSIS; HUMAN; MALE; MEAT; QUALITY CONTROL; SENSATION; SHEEP; SHEEP DISEASE; TASTE;

ADULT; ANIMAL FEED; ANIMALS; AUSTRALIA; FOOD PREFERENCES; GARLIC; HAEMONCHIASIS; HUMANS; MALE; MEAT; QUALITY CONTROL; SENSATION; SHEEP; SHEEP DISEASES; SHEEP, DOMESTIC; TASTE;

EID: 79952814049     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.01.032     Document Type: Article

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