Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production

Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production

40 L. dorsi muscles from the left half carcass of suckling lambs raised under both organic and conventional systems were evaluated by a sixteen-member trained panel, following QDA methodology. After developing a common vocabulary for the evaluation of characteristics, 30 meat descriptors in raw and...

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Bibliographic Details
Main Authors: I. Revilla, M. A. Lurueña-Martínez, M. A. Blanco-Lopez, A. M. Vivar-Quintana, C. Palacios, P. Severiano-Pérez
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2009-06-01
Series:Czech Journal of Food Sciences
Subjects:
qda analysis
suckling lamb
organic production
consumer preferences
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0059_comparison-of-the-sensory-characteristics-of-suckling-lamb-meat-organic-vs-conventional-production.php

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https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0059_comparison-of-the-sensory-characteristics-of-suckling-lamb-meat-organic-vs-conventional-production.php

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