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...

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Bibliographic Details

Published in:	Revista Brasileira de Saúde e Produção Animal
Main Authors:	Hirasilva Borba Alves de Souza, Américo Garcia da Silva Sobrinho, Rafael Silvio Bonilha Pinheiro, Sandra Mari Yamamoto
Format:	Article
Language:	English
Published:	Universidade Federal da Bahia 2008-12-01
Online Access:	http://revistas.ufba.br/index.php/rbspa/article/view/1098