Influence of feeding system on Longissimus thoracis et lumborum volatile compounds of an Iberian local lamb breed

Author:

Echegaray Noemí,Domínguez Rubén,Cadavez Vasco A.P.,Bermúdez Roberto,Pateiro MirianORCID,Gonzales-Barron Ursula,Lorenzo José M.

Funder

Agencia Estatal de Investigación

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference58 articles.

1. Ewe's diet (pasture vs grain-based feed) affects volatile profile of cooked meat from light lamb;Almela;J. Agric. Food Chem.,2010

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3. Gas chromatographic-olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat;Bueno;Food Chem.,2011

4. A fresh look at meat flavor;Calkins;Meat Sci.,2007

5. Fatty acid composition of lamb meat from the autochthonous Jezersko-Solčava breed reared in different production systems;Cividini;Meat Sci.,2014

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