Organoleptic and Nutritional Traits of Lambs from Spanish Mediterranean Islands Raised under a Traditional Production System

Our aim was to characterize the organoleptic and nutritional properties of meat from suckling (one-month-old) and light (around three-months-old) lambs in local breeds on the Spanish Mediterranean islands, using meat from male lambs of the Mallorquina and Roja Mallorquina breeds. The lambs were kept...

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Detalles Bibliográficos
Autores principales: Gutiérrez-Peña, Rosario, García-Infante, Manuel, Delgado-Pertíñez, Manuel, Guzmán, José Luis, Zarazaga, Luis Ángel, Simal, Susana, Horcada, Alberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9100916/
https://www.ncbi.nlm.nih.gov/pubmed/35564035
http://dx.doi.org/10.3390/foods11091312

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9100916/
https://www.ncbi.nlm.nih.gov/pubmed/35564035
http://dx.doi.org/10.3390/foods11091312

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