Physicochemical characteristics of meat from pantaneiro lambs slaughtered with different of subcutaneous fat thicknesses

Physicochemical characteristics of meat from pantaneiro lambs slaughtered with different of subcutaneous fat thicknesses

Twenty-four lambs of the pantaneiro genetic group were used in a completely randomized design with eight replicates, slaughtered with subcutaneous fat thicknesses (SFT) of 2.0, 3.0 and 4.0 mm, which was evaluated by ultrasound in the longissimus dorsi muscle to measure the effect of the SFT on the...

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Bibliographic Details
Main Authors:	Natália Holtz Alves Pedroso Mora, Francisco de Assis Fonseca Macedo, Alexandre Agostinho Mexia, Fernanda Losi Alves de Almeida, Franciane Barbiéri Dias Senegalhe, Ana Paula Silva Possamai, Rosa Maria Gomes Macedo, Gherman Garcia Leal Araújo
Format:	Article
Language:	English
Published:	Universidade Estadual de Londrina 2015-08-01
Series:	Semina: Ciências Agrárias
Subjects:	Color; Cooking; Feedlot; Sarcomere; Tenderness
Online Access:	http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/18182

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