Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing

This study aimed to assess the influence of ageing on the volatile compounds, as well as odour and flavour attributes of lamb meat from the Navarra breed. Twenty-one male lambs were fed a commercial concentrate diet after weaning and were harvested at 101 ± 6.5 days of age. From the Longissimus thor...

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Detalles Bibliográficos
Autores principales: Insausti, Kizkitza, Murillo-Arbizu, María T., Urrutia, Olaia, Mendizabal, José A., Beriain, María J., Colle, Michael J., Bass, Phillip D., Arana, Ana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996566/
https://www.ncbi.nlm.nih.gov/pubmed/33668975
http://dx.doi.org/10.3390/foods10030493

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996566/
https://www.ncbi.nlm.nih.gov/pubmed/33668975
http://dx.doi.org/10.3390/foods10030493

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