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...
- 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