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- De Brito, Gerlane F.; Holman, Benjamin W.B.; McGrath, Shawn R.; Friend, Michael A.; van de Ven, Remy; Hopkins, David L.
- Meat science 2017 v.130 pp. 81-90
- lipid peroxidation, etc ; Dorper; Trifolium vesiculosum; chicory; color; fatty acid composition; forage; grazing effects; lamb meat; lambs; longissimus muscle; meat aging; meat quality; omega-3 fatty acids; oxidation; reflectance; vacuum packaging; vitamin E; Show all 18 Subjects
- ... The aim of this study was to evaluate the effect of different forage-types on lamb meat quality parameters. White Dorper lambs that had grazed five forage-types, were slaughtered commercially. At 24h post-mortem, the m. longissimus lumborum (LL) was removed from one side, sliced into three equal sub-samples, vacuum packaged and assigned to ageing periods (5, 12 or 40days); the other side of LL was ...