Physicochemical and sensory traits of meat from Santa Inês lambs slaughtered with different subcutaneous fat thicknesses

Physicochemical and sensory traits of meat from Santa Inês lambs slaughtered with different subcutaneous fat thicknesses

Physical (pH, color, tenderness, and cooking weight loss), chemical (moisture, crude protein, ash, and lipids) and sensory (odor, flavor, juiciness, and overall acceptance) characteristics of meat from Santa Inês lambs slaughtered with 2.0, 3.0, and 4.0 mm of subcutaneous fat thickness (SFT) were ev...

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Bibliographic Details
Main Authors: Ana Carla Santana Andrade, Gladston Rafael de Arruda Santos, Francisco de Assis Fonseca de Macedo, Natália Holtz Alves Pedroso Mora, Rosa Maria Gomes de Macedo, Maryane Gluck Torres
Format: Article
Language:English
Published: Sociedade Brasileira de Zootecnia 2015-08-01
Series:Revista Brasileira de Zootecnia
Subjects:
animal production
feedlot
lipid
protein
sheep
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982015000800290&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982015000800290&lng=en&tlng=en

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