Cargando…

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...

Descripción completa

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

Ejemplares similares

The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat
por: Hutchings, Scott C., et al.
Publicado: (2021)

In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility
por: Zhang, Renyu, et al.
Publicado: (2020)

Effects of Metabolites, Sex, Sire, and Muscle Type on Chilled Lamb Meat Colour
por: Zhang, Renyu, et al.
Publicado: (2023)

Cross-Cultural Differences in the Perception of Lamb between New Zealand and Chinese Consumers in New Zealand
por: Hutchings, Scott C., et al.
Publicado: (2022)

Study on the Lamb Meat Consumer Behavior in Brazil
por: Battagin, Heloísa Valarine, et al.
Publicado: (2021)

Meat Production from Dairy Breed Lambs Due to Slaughter Age and Feeding Plan Based on Wheat Bran
por: Di Grigoli, Antonino, et al.
Publicado: (2019)

Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins
por: Pavan, Enrique, et al.
Publicado: (2021)

Prevalence of footrot in Swedish slaughter lambs
por: König, Ulrika, et al.
Publicado: (2011)

Main Factors Affecting Animal Welfare and Meat Quality in Lambs for Slaughter in Chile
por: Gallo, Carmen, et al.
Publicado: (2018)

Consumer Perception of the Quality of Lamb and Lamb Confit
por: Ripoll, Guillermo, et al.
Publicado: (2018)

Fatty Acid Composition and Volatile Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems
por: Ye, Yangfan, et al.
Publicado: (2020)

Organic selenium supplementation increased selenium concentrations in ewe and newborn lamb blood and in slaughter lamb meat compared to inorganic selenium supplementation
por: Steen, Arvid, et al.
Publicado: (2008)

Slaughter performance and meat quality of Begait breed lambs fattened under different diets
por: Atsbha, Kahsu, et al.
Publicado: (2021)

Proteomic Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems
por: Ye, Yangfan, et al.
Publicado: (2022)

Carcass Characteristics and Meat Quality of Karacabey Merino lambs Reared under Triticale and Oat Pastures Compared with Stall-Fed Lambs
por: Hanoglu Oral, Hulya, et al.
Publicado: (2023)

The Quality of Modified Atmosphere Packaged Meat from Lambs Slaughtered at 50 and 100 Days of Age
por: Tański, Zenon, et al.
Publicado: (2012)

The choice of sire breed and slaughter weight for lamb production
por: Knapman, PW, et al.
Publicado: (1975)

Feeding behaviour of artificially reared Romane lambs
por: David, I., et al.
Publicado: (2014)

Genetic and nongenetic factors associated with the fate of maiden ewe lambs: slaughtered without ever lambing versus retained for breeding()
por: McHugh, Noirin, et al.
Publicado: (2019)

Chemical composition and fatty acid content in lamb and adult sheep meat
por: Junkuszew, Andrzej, et al.
Publicado: (2020)

Slaughter Indicators, Carcass Measures, and Meat Quality of Lamb Fattened with Spelt (Triticum aestivum spp. Spelta L.)
por: Novoselec, Josip, et al.
Publicado: (2021)

Rumen Development of Artificially-Reared Lambs Exposed to Three Different Rearing Regimens
por: Herath, Hitihamy M. G. P., et al.
Publicado: (2021)

Consumers’ Attitudes toward the Use of an Edible Coating for Lamb Meat According to Label Information
por: Mauricio, Raquel Alves, et al.
Publicado: (2022)

A Comparison of Two Different Slaughter Systems for Lambs. Effects on Carcass Characteristics, Technological Meat Quality and Sensory Attributes
por: Stenberg, Elin, et al.
Publicado: (2021)

Effect of Dams and Suckling Lamb Feeding Systems on the Fatty Acid Composition of Suckling Lamb Meat
por: Battacone, Gianni, et al.
Publicado: (2021)

The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts
por: Ma, Qianli, et al.
Publicado: (2020)

Ewes with higher embryo survival rear lambs that grow faster
por: Shorten, Paul R, et al.
Publicado: (2023)

Growth and Body Composition of Artificially-Reared Lambs Exposed to Three Different Rearing Regimens
por: Herath, Hitihamy M. G. P., et al.
Publicado: (2021)

Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat
por: Cetin, Omer, et al.
Publicado: (2012)

The Effect of Consumer Involvement in Light Lamb Meat on Behavior, Sensory Perception, and Health-Related Concerns
por: Ripoll, Guillermo, et al.
Publicado: (2019)

Molecular Detection and Genotyping of Toxoplasma gondii in Chicken, Beef, and Lamb Meat Consumed in Northwestern Iran
por: MAHAMI-OSKOUEI, Mahmoud, et al.
Publicado: (2017)

Differences in Consumer Preferences for Lamb Meat before and during the Economic Crisis in Spain. Analysis and Perspectives
por: Rabadán, Adrián, et al.
Publicado: (2020)

Effect of information on geographical origin, duration of transport and welfare condition on consumer’s acceptance of lamb meat
por: Caroprese, Mariangela, et al.
Publicado: (2020)

Some Gastrointestinal Tract Characteristics of Karayaka Ram Lambs Slaughtered at Different Weights
por: Yıldırım, Arda, et al.
Publicado: (2014)

Influence of Municipal Abattoir Conditions and Animal-related Factors on Avoidance-related Behaviour, Bleeding Times at Slaughter and the Quality of Lamb Meat
por: Njisane, Yonela Z., et al.
Publicado: (2013)

Volatile Profile of Raw Lamb Meat Stored at 4 ± 1 °C: The Potential of Specific Aldehyde Ratios as Indicators of Lamb Meat Quality
por: Karabagias, Ioannis Konstantinos
Publicado: (2018)

Practical lambing and lamb care : a veterinary guide /
por: Eales, F. A., 1948-
Publicado: (2004)

Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat
por: Kantono, Kevin, et al.
Publicado: (2021)

Australian Lamb Meat – The Response to Societal and Ethnic Influences
por: Hopkins, David Laurence, et al.
Publicado: (2018)

Impact of Heatwaves on the Physiology and Retail Meat Quality of Lambs
por: Zhang, Minghao, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_igk9dsrnnnln2k9cagdhscbil9