Effects of rearing system (organic and conventional) and breed (Churra and Castellana) on fatty acid composition and sensory characteristics of suckling lamb meat produced in north-west Spain-Reference-Cited by-同舟云学术

Effects of rearing system (organic and conventional) and breed (Churra and Castellana) on fatty acid composition and sensory characteristics of suckling lamb meat produced in north-west Spain

Published:2020-07-02 Issue:1 Volume:37 Page:25-39
ISSN:0144-8765
Container-title:Biological Agriculture & Horticulture
language:en
Short-container-title:Biological Agriculture & Horticulture

Author:

Revilla I.¹^ORCID,Vivar-Quintana A.M.¹^ORCID,Palacios C.²^ORCID,Martínez-Martín I.¹,Hernández-Jiménez M.¹

Affiliation:

1. Food Technology, University of Salamanca, Zamora. Spain

2. Animal Production, Facultad De Ciencias Agrarias Y Ambientales, University of Salamanca, Salamanca, Spain

Funder

Spanish Regional Government of Castilla y León

Publisher

Informa UK Limited

Subject

Horticulture,Agronomy and Crop Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/01448765.2020.1785942

Reference52 articles.

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2. [AMSA] American Meat Science Association. 1978. Guidelines for cookery and sensory evaluation of meat. Meat Science Association. Chicago (IL): National Livestock and Meat Board.

3. A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid composition

4. Comparison of Organic and Conventional Raw Milk Quality in The Netherlands

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