Kuzu Etinin Türk Mutfak Kültüründeki Yeri (Lamb Meat in Turkish Culinary Culture)

Improving Lamb Lean Meat Yield

Meat Consumption Culture in Ethiopia

The consumption of animal flesh food in Ethiopia has associated with cultural practices. Meat plays pivotal and vital parts in special occasions and its cultural symbolic weight is markedly greater than that accorded to most other food. Processing and cooking of poultry is a gender based duty and has socio-cultural roles. Ethiopians are dependent on limited types of animals for meats due to the...

Feeding modulation of the fatty acid composition in lamb meat

Various science researches have shown that meat of ruminants has more desirable fatty acid composition and a ratio between ω-6 and ω-3 fatty acids (lower than 4.0) because of lower content of linoleic, and a higher content of ω-3 polyunsaturated fatty acids, especially linolenic fatty acid. The aim of the present study is to examine researches about feeding modulation of the fatty acid composit...

Lamb Meat Tenderness Prediction Using Neural Networks and Sensitivity Analysis∗

The assessment of quality is a key factor for the meat industry, where the aim is to fulfill the consumer’s needs. In particular, tenderness is considered the most important characteristic affecting consumer perception of taste. In this paper, a Neural Network Ensemble, with feature selection based on a Sensitivity Analysis procedure, is proposed to predict lamb meat tenderness. This difficult ...

Vertical Price Transmission on the Iran Lamb Meat Market

In the present paper, it is studied the price relations and how price is transmitted between the producer level and the consumer level for lamb meat. Data used in the research include consumer price index and producer price index for lamb meat covering monthly periods of 91 months since March 2001 through September 2008. Johansen's and Juselius's cointegration method and Granger causality test ...