Quality of fresh and aged meat from lambs fed peanut meal and glycerin

Quality of fresh and aged meat from lambs fed peanut meal and glycerin

Abstract: Were evaluated the microbiological and physicochemical characteristics of fresh and aged semimembranosus muscle from 40 uncastrated male Ile de France lambs with 17.15 ± 1.56 kg of initial body weight. Treatments involved fresh and meat aged for 14 days at 4 ºC from lambs receiving four di...

Full description

Bibliographic Details
Main Authors: Roberta de Lima Valença, Américo Garcia da Silva Sobrinho, Eliéder Prates Romanzini, Nomaiací de Andrade, Thiago Henrique Borghi, Nivea Maria Brancacci Lopes Zeola, Mikaele Alexandre Pereira, Luis Gabriel Alves Cirne
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2019-06-01
Series:Semina: Ciências Agrárias
Subjects:
Aged meat
Biodiesel
By-products
Meat quality
Sheep.
Online Access:https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/34092

Internet

https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/34092

Similar Items