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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
01/08/1992 |
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Data da última atualização: |
01/12/2023 |
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Autoria: |
KIRTON, A. H.; CAMPBELL, A. G.; PAYNE, E.; WOODS, E. G. |
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Título: |
Facial eczema and the palatability of meat from lambs. |
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Ano de publicação: |
1979 |
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Fonte/Imprenta: |
New Zealand Journal of Agricultural Research, v. 22, n. 3, p. 399-403, 1979. |
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DOI: |
10.1080/00288233.1979.10430766 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Meat samples were taken in two trials from carcasses passed as fit for human consumption, from lambs dosed with sporidesmin to induce facial eczema and from unclosed lambs. Dosed lambs on average lost weight, carcass losses being proportionately greater than live-weight losses. The carcass composition of the dosed lambs was that normally associated with the lighter carcasses produced. Taste panel tests in both trials showed that the flavour of meat from lambs with damaged livers was less liked than that from lambs with normal livers. Facial eczema also made carcasses less tender. The lowered palatability of the meat was associated mainly with severe facial eczema and is therefore not likely to be of concern to the meat industry. |
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Palavras-Chave: |
Eczema facial. |
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Thesagro: |
Carne; Doença; Ovino; Palatabilidade. |
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Thesaurus Nal: |
Palatability; Sheep diseases; Sheep meat. |
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Categoria do assunto: |
-- |
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Marc: |
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001 1521527
005 2023-12-01
008 1979 bl uuuu u00u1 u #d
024 7 $a10.1080/00288233.1979.10430766$2DOI
100 1 $aKIRTON, A. H.
245 $aFacial eczema and the palatability of meat from lambs.$h[electronic resource]
260 $c1979
520 $aAbstract: Meat samples were taken in two trials from carcasses passed as fit for human consumption, from lambs dosed with sporidesmin to induce facial eczema and from unclosed lambs. Dosed lambs on average lost weight, carcass losses being proportionately greater than live-weight losses. The carcass composition of the dosed lambs was that normally associated with the lighter carcasses produced. Taste panel tests in both trials showed that the flavour of meat from lambs with damaged livers was less liked than that from lambs with normal livers. Facial eczema also made carcasses less tender. The lowered palatability of the meat was associated mainly with severe facial eczema and is therefore not likely to be of concern to the meat industry.
650 $aPalatability
650 $aSheep diseases
650 $aSheep meat
650 $aCarne
650 $aDoença
650 $aOvino
650 $aPalatabilidade
653 $aEczema facial
700 1 $aCAMPBELL, A. G.
700 1 $aPAYNE, E.
700 1 $aWOODS, E. G.
773 $tNew Zealand Journal of Agricultural Research$gv. 22, n. 3, p. 399-403, 1979.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
