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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
24/04/2007 |
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Data da última atualização: |
05/02/2025 |
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Autoria: |
ENSER, M.; KURT, E.; CHILES, A.; NUTE, G. R.; WOOD, J. D. |
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Título: |
Organoleptic properties and fatty acid content of muscle from young lambs and hoggets fed grass diets. |
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Ano de publicação: |
1998 |
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Fonte/Imprenta: |
In: BRITISH SOCIETY OF ANIMAL SCIENCE, 1998, Scarborough, UK. Proceedings... Medlothian: British Society of Animal Science, 1998. p. 86. |
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DOI: |
: https://doi.org/10.1017/S1752756200597385 |
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Idioma: |
Inglês |
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Conteúdo: |
Sheep production under extensive conditions is environmentally friendly but on upland pastures animals may not reach slaughter weight within one season. However, meat from older ‘hoggets’ will have different organoleptic properties to that from ‘young’ lambs which may affect its acceptability. Whilst prolonged grazing could intensify the highly acceptable flavours associated with grass consumption, which result from a high dietary intake of α-linolenic acid, prolonged fattening can produce less acceptable muttony flavours. Meat quality differences between lambs and hoggets have been compared in this trial by examining 8- and 20- month old Herdwick sheep, produced on grass fells in Cumbria and reputed to produce high quality meat. Grass-fed Suffolk crosses aged 6 months have been used as a control. |
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Palavras-Chave: |
Organoleptic properties. |
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Thesagro: |
Ácido Graxo; Carne; Cordeiro; Músculo; Ovino; Propriedade Organoléptica. |
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Thesaurus Nal: |
Hoggets; Lamb meat; Sheep meat. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
null
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
