A comparison between slaughter traits and meat quality of various sheep breeds: Wool, dual-purpose and mutton

Meat Science

Volumn 91, Issue 3, 2012, Pages 318-324

  Cloete, J J E ^a,b   Hoffman, L C ^a   Cloete, S W P ^a,c  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b Cape Institute for Agricultural Training: Elsenburg   (South Africa)

^c Institute for Animal Production   (South Africa)

Author keywords

Carcass; Colour; PH; Sensory analysis; Shear force

Indexed keywords

CARCASS; DRIP LOSS; LONGISSIMUS; LUMBAR REGIONS; MEAT QUALITY; SENSORY ANALYSIS; SHEAR FORCE;

COLOR; MEATS; PH; QUALITY CONTROL; YARN;

WOOL;

OVIS ARIES;

WATER;

ADIPOSE TISSUE; ANIMAL; ARTICLE; BODY FAT DISTRIBUTION; BODY WEIGHT; BREEDING; COMPARATIVE STUDY; COOKING; FAT INTAKE; GENETICS; HUMAN; MEAT; MECHANICAL STRESS; SHEEP; STANDARD; WOOL;

ADIPOSE TISSUE; ANIMALS; BODY FAT DISTRIBUTION; BODY WEIGHT; BREEDING; COOKING; DIETARY FATS; HUMANS; MEAT; SHEEP, DOMESTIC; STRESS, MECHANICAL; WATER; WOOL;

EID: 84859609660     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.02.010     Document Type: Article

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