Hair sheep lamb meat ageing-an instrumental color analysis

Background: The color of meat may be modified by physiological or process factors such as species, gender, the amount of muscle fibers, genetic characteristics and age, producing differences that can be observe by the consumer. Objectives: This work was aimed at evaluating the effect of a feeding sy...

Full description

Autores:
Albarracín, William H.
Sánchez, Iván CB.
Villegas, Camilo
Tipo de recurso:
Article of journal
Fecha de publicación:
2016
Institución:
Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
Repositorio:
Repositorio Institucional UDCA
Idioma:
eng
OAI Identifier:
oai:repository.udca.edu.co:11158/3196
Acceso en línea:
https://www.scopus.com/search/form.uri?display=basic
Palabra clave:
Instrumental color
Lamb meat
Slaughter conditions
Carne de cordero
Cordero
Sacrificio
Pelo
Razas de ovinos
Rights
openAccess
License
Derechos Reservados - Universidad de Ciencias Aplicadas y Ambientales