Add to ORKGThe objective of the current study was to analyse the effects of double transport and season on sensorial aspects of lamb\u27s meat quality in dry climates. A total of 144 lambs were sampled in a 3 × 2 × 2 factorial design, testing three types of double transport along the residence time at a pre-slaughter classification centre or CC (0, 7 and 28 days) and two seasons (summer and winter), with two replicates in each season. Meat from the M. longissimus was analysed in terms of pH and WHC and tasted by a trained sensory panel in terms of lamb odour intensity, tenderness, juiciness, lamb flavour intensity, fat flavour intensity, liver flavour intensity, metallic flavour intensity and overall liking. Meat sensorial quality traits were not sign...
Technological meat quality and sensory attributes of fresh and frozen lamb meat were compared. Sampl...
Simple Summary Slaughter systems for lambs can differ in many ways, as they are optimised to meet si...
Animal production system and welfare conditions can influence consumers’ acceptance, as meat from an...
The objective of the current study was to analyse the effects of double transport and season on sens...
The aim of this study was to analyse the effect of a direct transport system (DTS) versus transport ...
A total of 144 lambs were sampled in a 3 × 2 × 2 factorial design, testing three residence (stay) ti...
Many factors related to transport to abattoir affects meat quality, but scarce information is availa...
Animal production factors can affect the sensory quality of lamb meat. The study investigated the ef...
The impact of processing factors on sheep meat eating quality was investigated in an experiment in w...
This study compared the meat sensory profile of lambs (5 months old) and hoggets (17 months old) fro...
The aim of this study was to evaluate the effect of the four most typical producdon systems for Swed...
This study determined whether transporting lambs on paved (PR) or unpaved roads (UR) for 3 h had an ...
The effect of lairage time (30 min, 2.5 h, 5 h and 15 h) on stress parameters, certain carcass and m...
Abstract. The main goal of this study was to evaluate the consumer expectations generated by the kno...
The aim of this study was to determine whether lairage time influenced consumer sensory scores of th...
Technological meat quality and sensory attributes of fresh and frozen lamb meat were compared. Sampl...
Simple Summary Slaughter systems for lambs can differ in many ways, as they are optimised to meet si...
Animal production system and welfare conditions can influence consumers’ acceptance, as meat from an...
The objective of the current study was to analyse the effects of double transport and season on sens...
The aim of this study was to analyse the effect of a direct transport system (DTS) versus transport ...
A total of 144 lambs were sampled in a 3 × 2 × 2 factorial design, testing three residence (stay) ti...
Many factors related to transport to abattoir affects meat quality, but scarce information is availa...
Animal production factors can affect the sensory quality of lamb meat. The study investigated the ef...
The impact of processing factors on sheep meat eating quality was investigated in an experiment in w...
This study compared the meat sensory profile of lambs (5 months old) and hoggets (17 months old) fro...
The aim of this study was to evaluate the effect of the four most typical producdon systems for Swed...
This study determined whether transporting lambs on paved (PR) or unpaved roads (UR) for 3 h had an ...
The effect of lairage time (30 min, 2.5 h, 5 h and 15 h) on stress parameters, certain carcass and m...
Abstract. The main goal of this study was to evaluate the consumer expectations generated by the kno...
The aim of this study was to determine whether lairage time influenced consumer sensory scores of th...
Technological meat quality and sensory attributes of fresh and frozen lamb meat were compared. Sampl...
Simple Summary Slaughter systems for lambs can differ in many ways, as they are optimised to meet si...
Animal production system and welfare conditions can influence consumers’ acceptance, as meat from an...