A Comparison of Flavor and Texture Profiles for Lamb Leg Roasts from Three Different Geographical Sources
- 1 December 1988
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 21 (5), 471-476
- https://doi.org/10.1016/s0315-5463(88)71027-5
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- The effects of castration, preslaughter stress and zeranol implants on beef: Part 2—Cooking properties and flavor of loin steaks from bovine malesMeat Science, 1988
- The effects of castration, preslaughter stress and zeranol implants on beef: Part 1—The texture of loin steaks from bovine malesMeat Science, 1988
- Effect of sire breed on eating quality of cross‐bred lambsJournal of the Science of Food and Agriculture, 1979
- INFLUENCE OF CARCASS WEIGHT, SEX AND BREED ON CONSUMER ACCEPTANCE OF LAMBJournal of Food Science, 1979
- THE INFLUENCE OF TWO KINDS OF PROTECTED LIPID SUPPLEMENT ON THE FLAVOR OF LAMBJournal of Food Science, 1976
- EFFECT ON MEAT FLAVOR OF PERIOD OF FEEDING A PROTECTED LIPID SUPPLEMENT TO LAMBSJournal of Food Science, 1975
- PRE‐RIGOR MECHANICAL TENSIONING OF LAMB CARCASSES TO IMPROVE TENDERNESSJournal of Food Science, 1975
- EFFECT OF A PROTECTED LIPID SUPPLEMENT ON FLAVOR PROPERTIES OF SHEEP MEATSJournal of Food Science, 1975
- Effects of Castration and Slaughter Weight on Fatness, Cooking Losses and Palatability of LambJournal of Animal Science, 1972
- Flavour differences in meat from lambs grazed on lucerne (Medicago sativa) or phalaris (Phalaris tuberosa) pasturesThe Journal of Agricultural Science, 1972