The effect of forage type on lamb carcass traits, meat quality and sensory traits-Reference-Cited by-同舟云学术

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The effect of forage type on lamb carcass traits, meat quality and sensory traits

Published:2016-09 Issue: Volume:119 Page:95-101
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

De Brito Gerlane F.,McGrath Shawn R.,Holman Benjamin W.B.,Friend Michael A.,Fowler Stephanie M.,van de Ven Remy J.,Hopkins David L.

Funder

CAPES

Meat and Livestock Australia

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. The correlation of intramuscular fat content between muscles of the lamb carcass and the use of computed tomography to predict intramuscular fat percentage in lambs;Anderson;Animal,2015

2. Handbook of Australian meat;Anonymous,2005

3. Indoor fattening of lambs raised on pasture: 2. Influence of stall finishing duration on triglyceride and phospholipid fatty acids in the longissimus thoracis muscle;Aurousseau;Meat Science,2007

4. The feeding value of Chicoty (Cichorium intybus) for ruminat livestock;Barry;Journal of Agricultural Science,1998

5. Simulation of lean lamb production systems;Blackburn;Journal of Animal Science,1991

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