Sensory evaluation of various lamb meat foods by judging consumers

Aspects of quality related to the consumption and production of lamb meat. Consumers versus producers.

The purpose of this study was to identify and compare the different evaluations made by the agents at either end of the lamb meat chain, i.e. producers and consumers, in relation to the parameters that consumers use when purchasing lamb meat and the factors that affect the production of quality lamb meat. In addition, consumer segments that can be targeted for action by the different agents in ...

evaluation of fat atrophy in patients with dermis fat graft of orbit by ct-scan

چکیده ندارد.

Lamb Meat Quality Progress Report Number 2 . Preliminary Results of an Evaluation of Effects of Breed of Sire on Carcass Composition and Sensory Traits of Lamb 1

Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and use of the name by USDA implies no approval of the product to the exclusion of others that may also be suitable. This experiment was conducted in accordance to guidelines set forth by the MARC Animal Care and Use Committee. For more information contact Dr...

Improving Lamb Lean Meat Yield

Effects of testicular status and feeding diets containing date palm by-product on the sensory attributes of Omani lamb meat.

The effects of testicular status and diet on the tenderness and flavour intensity of Omani lamb meat were evaluated. Thirty male lambs were divided into three testicular status treatments shortly after birth, entire, castrated or induced to cryptorchidism. The animals were fed a maize and soya bean meal based diet, isocalorically supplemented with either palm fronds or Rhodesgrass hay. The anim...