Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles

Lamb eating quality was measured using untrained consumer sensory panels to determine the difference in intrinsic eating quality scores of grilled and roasted leg cut muscles. The Knuckle, Outside flat, and Topside from both legs of 65 mixed-sex lambs from diverse genetic backgrounds were prepared u...

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Detalles Bibliográficos
Autores principales: Al-Moadhen, Hussein, Lees, Jarrod C., Pannier, Liselotte, McGilchrist, Peter
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572276/
https://www.ncbi.nlm.nih.gov/pubmed/37835261
http://dx.doi.org/10.3390/foods12193609

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572276/
https://www.ncbi.nlm.nih.gov/pubmed/37835261
http://dx.doi.org/10.3390/foods12193609

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