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...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	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
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Sociedade Brasileira de Zootecnia 2015-08-01
Σειρά:	Revista Brasileira de Zootecnia
Θέματα:	animal production feedlot lipid protein sheep
Διαθέσιμο Online:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982015000800290&lng=en&tlng=en
Ετικέτες:	Προσθήκη ετικέτας Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!