Development of a quality classification system for lamb carcasses-Reference-Cited by-同舟云学术

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Development of a quality classification system for lamb carcasses

Published:1998-03 Issue:3-4 Volume:48 Page:211-223
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Jeremiah L.E.

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

1. Lamb and mutton carcass grading regulations;Agriculture Canada;Canada Gazette,1978

2. Carcass measurements and their association with yield of cuts and tenderness of lamb;Barwick;Wool Technology and Sheep Breeding,1980

3. Sensory evaluation of lamb and yearling mutton flavors;Batcher;Journal of Food Science,1969

4. Histological and tenderness characteristics of beef muscles as affected by carcass maturity;Berry,1971

5. Influence of certain physiological maturity indicators on beef tenderness;Berry,1972

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Branched chain fatty acids in the flavour of sheep and goat milk and meat: A review;Small Ruminant Research;2021-07

2. A survey of lamb carcass characteristics in the Intermountain West during periods of seasonally constrained supply;Translational Animal Science;2019-12-01

3. Exploration of methods for lamb carcass yield estimation in Canada;Canadian Journal of Animal Science;2018-12-01

4. Sheep category can be classified using machine learning techniques applied to fatty acid profiles derivatised as trimethylsilyl esters;Animal Production Science;2010

5. Grazing on mountain pastures-does it affect meat quality in lambs?;Livestock Production Science;2005-06

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