Fatty acid composition and eating quality of lamb types derived from four diverse breed × production systems
- 28 February 2000
- journal article
- Published by Elsevier in Meat Science
- Vol. 55 (2), 141-147
- https://doi.org/10.1016/s0309-1740(99)00136-9
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutritionMeat Science, 1998
- Assessment of commercial lamb meat quality by British and Spanish taste panelsMeat Science, 1998
- The EAAP standard method of sheep carcass assessment. Carcass measurements and dissection procedures report of the EAAP working group on carcass evaluation, in cooperation with the CIHEAM instituto agronomico Mediterraneo of Zaragoza and the CEC directorate general for agriculture in BrusselsLivestock Production Science, 1994
- Flavor Characteristics of Forage‐ and Grain‐Fed Beef as Influenced by Phospholipid and Fatty Acid Compositional DifferencesJournal of Food Science, 1990
- The effect of dietary linoleic acid on the firmness of backfat in pigs of 85 kg live weightJournal of the Science of Food and Agriculture, 1986
- Effect of Feeding Systems, Slaughter Weight and Sex on Organoleptic Properties, and Fatty Acid Composition of LambJournal of Animal Science, 1980
- Some effects of nutrition and castration on meat production from male Suffolk cross (Border Leicester-Romney cross) lambsNew Zealand Journal of Agricultural Research, 1979
- Breed differences in body composition of equally mature sheepAnimal Science, 1976
- Evaluation of the Direct Thiobarbituric Acid Extraction Method for Determining Oxidative Rancidity in Mackerel (Scomber scombrus L.)Fette, Seifen, Anstrichmittel, 1975
- Manual on E.A.A.P. Reference Methods for the assessment of carcass characteristics in cattleLivestock Production Science, 1974