The effect of slaughter practices on the sensory characteristics of Icelandic lamb

Keywords

lamb meat tenderness; carcass processing; descriptive analysis; NMR; shear force

Published in

Publisher: Pangborn Sensory Science Symposium

Conference

13th Pangborn Sensory Science Symposium, "Engage with the Future", 28 July-1 August 2019, Edinburgh, United Kingdom

SLU Authors

• Stenberg, Elin

  • Department of Applied Animal Science and Welfare, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Animal and Dairy Science

Permanent link to this page (URI)

https://res.slu.se/id/publ/101413