Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins

Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins

Loin sections (m. <i>Longissimus lumborum</i>) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those ratings. A consumer panel (<i&g...

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Bibliographic Details
Main Authors: Enrique Pavan, Yangfan Ye, Graham T. Eyres, Luis Guerrero, Mariza G. Reis, Patrick Silcock, Patricia L. Johnson, Carolina E. Realini
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Foods
Subjects:
eating quality
fatty acids
flavor
meat
volatile compounds
Online Access:https://www.mdpi.com/2304-8158/10/5/1143

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