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Animal and on-farm factors affecting sheep and lamb meat quality
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eBook - PDF
Animal and on-farm factors affecting sheep and lamb meat quality
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About This Book
Ensuring meat quality is key returning value from sheep production around the world. Meat quality attributes inform customers' purchasing decisions and define the eating experience of the consumer. Meat quality incorporates appearance traits such as the meat or fat colour and palatability characteristics such as tenderness, juiciness and flavour. This chapter examines possible on-farm factors that may affect meat quality of mutton and lamb. The chapter includes a discussion of future trends in research on sheep meat quality.
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Yes, you can access Animal and on-farm factors affecting sheep and lamb meat quality by N. M. Schreurs, P. R. Kenyon in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Sustainable Agriculture. We have over one million books available in our catalogue for you to explore.
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Table of contents
- 1âIntroduction
- 2âFactors affecting meat quality
- 3âAttributes of sheep meat appearance
- 4âPalatability attributes for sheep meat
- 5âInfluence of on-farm practices on meat quality
- 6âInfluence of on-farm factors on lean meat colour
- 7âInfluence of on-farm factors on fat colour
- 8âInfluence of on-farm factors on meat tenderness
- 9âInfluence of on-farm factors on meat juiciness
- 10âInfluence of on-farm factors on meat flavour
- 11âSummary and future trends
- 12âWhere to look for further information
- 13âReferences