Intramuscular fat in lamb muscle and the impact of selection for improved carcass lean meat yield
Intramuscular fat percentage (IMF%) has been shown to have a positive influence on the eating quality of red meat. Selection of Australian lambs for increased lean tissue and reduced carcass fatness using Australian Sheep Breeding Values has been shown to decrease IMF% of the Muscularis longissimus...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2015-01-01
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| Series: | Animal |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1751731114002900 |