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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |