Meat quality of lamb: Pre-slaughter fattening on cultivated or mountain range pastures
- Author
- LIND, Vibeke1 ; BERG, Jan2 ; EIK, Lars Olav2 ; MØLMANN, Jørgen1 ; HAUGLAND, Espen1 ; JØRGENSEN, Marit1 ; HERSLETH, Margrethe3
[1] Institute for Agricultural and Environmental Research, Arctic Agriculture and Land Use Division, Tjotta, 8860 Tjøtta, Norway
[2] Norwegian University of Life Sciences, Department of Animal and Aquacultural Sciences, P.O. Box 5003, 1432 As, Norway
[3] Nofima Mat AS, Osloveien 1, 1430 Ås, Norway - Source
Meat science. 2009, Vol 83, Num 4, pp 706-712, 7 p ; ref : 3/4 p
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Fatty acid Lamb Meat quality Pastures Sensory attributes
- Keyword (fr)
- Abattage Acide gras Produit carné Qualité Viande Lipide
- Keyword (en)
- Slaughter Fatty acids Meat product Quality Meat Lipids
- Keyword (es)
- Matanza Acido graso Producto de carne Calidad Carne Lípido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22010761
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2009.08.008 
https://dx.doi.org/10.1016/j.meatsci.2009.08.008
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