Sensorial meat characteristics of non castrated lambs, ewes and wethers Características sensoriais da carne de cordeiros, ovelhas e capões
The sensorial analysis (flavor, tenderness, color and overall meat preference) of sheep meat from different categories, by using Semimembranosus muscle extracted from non castrated lambs and discarded Ile de France × Ideal sheep (ewes and wethers) were evaluated in this research. The lambs were slau...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal da Bahia
2008-12-01
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| Series: | Revista Brasileira de Saúde e Produção Animal |
| Online Access: | http://revistas.ufba.br/index.php/rbspa/article/view/1098 |