Effect of Breed on the Volatile Compound Precursors and Odor Profile Attributes of Lamb Meat

The objective was to characterize the effect of breed on the volatile compound precursors and odor profile attributes and to provide an insight into improving the lamb production and meat flavor. Three-month-old Tan (n = 10), Hu (n = 10) and Dorper lambs (n = 10) were raised for 90 days in single ba...

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Detalles Bibliográficos
Autores principales: Zhang, Can, Zhang, Hao, Liu, Ming, Zhao, Xin’gang, Luo, Hailing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555795/
https://www.ncbi.nlm.nih.gov/pubmed/32858830
http://dx.doi.org/10.3390/foods9091178

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555795/
https://www.ncbi.nlm.nih.gov/pubmed/32858830
http://dx.doi.org/10.3390/foods9091178

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