Effects of Dairy Lambs’ Rearing System and Slaughter Age on Consumer Liking of Lamb Meat and Its Association with Lipid Content and Composition

The effects of the rearing system (artificially vs. naturally milk-fed) and the slaughter age (3-weeks milk-fed vs. 3-months pasture-fed) on consumer liking of East-Friesian-cross dairy lamb Longissimus lumborum muscle and its association with lipid content and composition were evaluated. The artifi...

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Detalles Bibliográficos
Autores principales: Pavan, Enrique, McCoard, Susan A., Agnew, Michael, Zhang, Renyu, Taukiri, Kevin, Farouk, Mustafa M., Realini, Carolina E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368725/
https://www.ncbi.nlm.nih.gov/pubmed/35954116
http://dx.doi.org/10.3390/foods11152350

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368725/
https://www.ncbi.nlm.nih.gov/pubmed/35954116
http://dx.doi.org/10.3390/foods11152350

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