The effects of age, sex, and hot carcass weight on cooked lamb flavor and off-flavor in four muscle cuts

The present study used 48 lambs originating from three different locations in the Western United States (16 lambs per location; 8 ewes and 8 wethers per location). Each consisting of similar breed composition (Suffolk cross) that were selected to represent weight by age at harvest treatments: light...

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Detalles Bibliográficos
Autores principales: Garza, Horacio, Jaborek, Jerad R, Zerby, Henry N, Moeller, Steven J, Wick, Macdonald P, Fluharty, Francis L, England, Eric M, Garcia, Lyda G
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2021
Materias:
Meat Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8420813/
https://www.ncbi.nlm.nih.gov/pubmed/34514346
http://dx.doi.org/10.1093/tas/txab083

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8420813/
https://www.ncbi.nlm.nih.gov/pubmed/34514346
http://dx.doi.org/10.1093/tas/txab083

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