Lairage time effect on carcass traits, meat quality parameters and sensory properties of Mehraban fat-tailed lambs subjected to short distance transportation-Reference-Cited by-同舟云学术

Lairage time effect on carcass traits, meat quality parameters and sensory properties of Mehraban fat-tailed lambs subjected to short distance transportation

Published:2020-07 Issue: Volume:188 Page:106122
ISSN:0921-4488
Container-title:Small Ruminant Research
language:en
Short-container-title:Small Ruminant Research

Author:

Najafi Mir Hossein,Mohammadi Yahya,Najafi Abouzar^ORCID,Shamsolahi Mohammad,Mohammadi Hossein^ORCID

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference9 articles.

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2. Effect of lairage time (0 h, 3 h, 6 h or 12 h) on glycogen content and meat quality parameters in suckling lambs;Díaz;Meat Sci.,2014

3. Uniform color scales. The Measurement of Appearance;Hunter,1987

4. Effect of lairage on lamb welfare and meat quality;Liste;Anim. Prod. Sci.,2011

5. Factors affecting the quality of raw meat;Miller,2002

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