Effect of castration in meat tenderness of Santa Inês lambs
The main factors that contribute to the quality of the meat are texture, flavor, color, appearance and odor. The texture varies depending on the size of the fiber bundles, which is not only determined by the number of fibers, but also by the diameter. The diameter of sheep meat muscle fibers is lowe...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Zootecnia
2015-02-01
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| Series: | Boletim de Indústria Animal |
| Subjects: | |
| Online Access: | http://10.153.18.28/index.php/bia/article/view/438 |