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Artículo
Sensory quality of fresh lamb meat
(CIHEAM, 2000)
This work evaluated the texture, aroma and flavour quality of two Spanish commercial lamb categories: milk-fed lambs slaughtered at 10-12 kg live weight, and "ternasco" lambs slaughtered at 20-24 kg live weight from two ...
Artículo
Instrumental colour measurement as a tool for light veal carcasses online evaluation
(Leibniz Institute for Farm Animal Biology, 2013)
Eight-hundred and forty-five veal carcasses (535 males and 310 females) from Pirenaica breed and its crosses with Charolais and Limousin were used to compare carcass colour visual assessments 60min post-mortem with the ...
Artículo
Effectiveness of using ultrasound readings to predict carcass traits and sensory quality in young bulls
(Elsevier, 2021-03-04)
The objectives of this study were to develop ultrasound-derived prediction equations in young bulls before slaughter to estimate carcass traits and beef sensory parameters and to determine the optimum moment preslaughter ...
Artículo
The Use of Concentrates Rich in Orange By-Products in Goat Feed and Its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids
(MDPI, 2020)
We analysed how replacing cereal concentrates with dehydrated orange pulp (DOP) in the diet of mother goats affects the meat quality of suckling kids. Three experimental diets for mother goats were designed. The DOP-0 diet ...