Effect of Breed on the Volatile Compound Precursors and Odor Profile Attributes of Lamb Meat
The objective was to characterize the effect of breed on the volatile compound precursors and odor profile attributes and to provide an insight into improving the lamb production and meat flavor. Three-month-old Tan (<i>n</i> = 10), Hu (<i>n</i> = 10) and Dorper lambs (<i&...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-08-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/9/1178 |