Sheep meat eating quality - June 2000
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چکیده
Almost all consumers who buy sheep meat expect it to be tender and flavoursome. Toughness is caused by four major factors—advancing age of the animal, ‘cold shortening’ (the muscle fibre contraction that can occur during chilling), animal stress [unfavourable meat acidity (pH)], and the cut (i.e. connective tissue content/structure). Meat quality can be improved by careful selection of pastures, correct preslaughter handling and carcase processing.
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تاریخ انتشار 2006