Effect of production system on carcass measurements and meat quality of Kivircik lambs

Meat Science

Volumn 90, Issue 2, 2012, Pages 465-471

  Ekiz, Bulent ^a   Yilmaz, Alper ^a   Ozcan, Mustafa ^a   Kocak, Omur ^a  

^a ISTANBUL UNIVERSITY   (Turkey)

Author keywords

Carcass measurements; Lamb; Meat quality; Production system; Sensory characteristics

Indexed keywords

CARCASS MEASUREMENTS; LAMB; MEAT QUALITY; PRODUCTION SYSTEM; SENSORY CHARACTERISTICS;

AGRICULTURE; DAMS; PRODUCTION ENGINEERING;

MEATS;

OVIS ARIES; TRITICUM AESTIVUM;

ANIMAL; ANIMAL FOOD; ARTICLE; BODY COMPOSITION; BODY WEIGHT; CHEMISTRY; COMPARATIVE STUDY; HERBIVORY; MALE; MEAT; SHEEP; SKELETAL MUSCLE; TASTE; WEANING;

ANIMAL FEED; ANIMALS; BODY COMPOSITION; BODY WEIGHT; HERBIVORY; MALE; MEAT; MUSCLE, SKELETAL; SHEEP; TASTE; WEANING;

EID: 80555122915     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.09.008     Document Type: Article

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