Goat and sheep meat: fatty acids composition and sensorial characteristics Carne caprina e ovina: composição lipídica e características sensoriais
Goat meat is considered a lean meat and its chemical composition is in agreement with current consumer requirements. On the other hand, sheep meat is smoother and juicier. Another sensorial peculiarity is the flavour. The fat amount in animal carcass, the diet applied and its slaughter weight influe...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal da Bahia
2008-09-01
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| Series: | Revista Brasileira de Saúde e Produção Animal |
| Online Access: | http://revistas.ufba.br/index.php/rbspa/article/view/1030 |