Meat quality of lamb: Pre-slaughter fattening on cultivated or mountain range pastures.

No abstract is available for this paper.

• Publication year

  2009

• Venue

  Meat Science

• Publication date

  2009-12-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Biology

• Identifiers
  DOI 10.1016/j.meatsci.2009.08.008PMID 20416633
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems.

  2009cited by this paper
• Effect of early weaning on performance, carcass and meat quality of spring-born bull calves raised in dry mountain areas

  2008cited by this paper
• Effect of animal sex and time of slaughter on sensory quality of meat from Norwegian lamb

  2008cited by this paper
• Indoor fattening of lambs raised on pasture. Part 1: Influence of stall finishing duration on lipid classes and fatty acids in the longissimus thoracis muscle.

  2007cited by this paper
• Nutritional manipulation of the fatty acid composition of sheep meat: a review

  2007influential reference
• Induced Shift in Ecosystem Productivity? Extensive Scale Effects of Abundant Large Herbivores

  2007cited by this paper
• Indoor fattening of lambs raised on pasture: 2. Influence of stall finishing duration on triglyceride and phospholipid fatty acids in the longissimus thoracis muscle.

  2007cited by this paper
• Validation of the EUROP system for lamb classification in Norway; repeatability and accuracy of visual assessment and prediction of lamb carcass composition.

  2006cited by this paper
• Grazing on mountain pastures-does it affect meat quality in lambs?

  2005cited by this paper
• Effects of fatty acids on meat quality: a review.

  2004cited by this paper
• Production performance and meat quality of grazing lambs finished on red clover, lucerne or perennial ryegrass swards

  2004influential reference
• A method for early determination of meat ultimate pH.

  2004cited by this paper
• Forage breeding and management to increase the beneficial fatty acid content of ruminant products

  2003cited by this paper
• Use of concentrate or pasture for fattening lambs and its effect on carcass and meat quality

  2002cited by this paper
• Effect of grass or concentrate feeding systems on lamb carcass and meat quality.

  2002cited by this paper
• Classification Systems in the European Community

  2001cited by this paper
• Genetic and nutritional effects on lamb flavor

  2001cited by this paper
• Fatty acid composition and eating quality of lamb types derived from four diverse breed × production systems.

  2000cited by this paper
• Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain.

  2000cited by this paper
• Targets and procedures for altering ruminant meat and milk lipids

  1999cited by this paper
• Sensory Evaluation of Food

  1999cited by this paper
• Sensory Evaluation of Food: Principles and Practices

  1998cited by this paper
• Health aspects of fish and n-3 polyunsaturated fatty acids from plant and marine origin

  1998cited by this paper
• Multivariate Analysis

  1998cited by this paper
• Effect of Stress-Related Changes in Sheepmeat Ultimate pH on Cooked Odor and Flavor

  1996influential reference
• Quality of meat from lambs grazed on seven pasture species in Hawkes Bay

  1994influential reference
• Effect of breed and ultimate pH on the odour and flavour of sheep meat

  1993cited by this paper
• Effects of feeds on flavor of red meat: a review.

  1990cited by this paper
• Herbage quality of Elytrigia repens, Agrostis capillaris and Phalaris arundinacea.

  1990cited by this paper
• Official methods of analysis of the Association of Official Analytical Chemists. 13th ed.

  1980influential reference
• A comparison of the effects of white clover (Trifolium repens) and of perennial ryegrass (Lolium perenne) on fat composition and flavour of lamb

  1967influential reference
• THE DRY-WEIGHT-RANK METHOD FOR THE BOTANICAL ANALYSIS OF PASTURE

  1963cited by this paper

• Comparison of the effects of production and processing parameters on the eating quality of lamb.

  2024cites this paper
• Effects of vegetation type and breed on n-3 and n-6 fatty acid proportions in heart, lung and brain phospholipids of lambs

  2019cites this paper
• Adapting Seasonal Sheep Production to Year-Round Fresh Meat and Halal Market in Norway

  2019cites this paper
• Localized Agri-Food Systems and Biodiversity

  2018cites this paper
• Slaughter performance and carcass and meat quality of Bergamasca light lambs according to slaughter age

  2018cites this paper
• Opportunities and Implications of Pasture-Based Lamb Fattening to Enhance the Long-Chain Fatty Acid Composition in Meat.

  2015cites this paper
• Meat quality and fatty acid composition of Chios male lambs fed under traditional and intensive conditions.

  2015cites this paper
• Effects of grazing conditions on alpine pastures on muscle growth, meat quality and fatty acid profile

  2015cites this paper
• Effect of the Type of Pasture on the Meat Characteristics of Chilote Lambs

  2014cites this paper
• Farmers' preference for mutton and lamb from natural velds in the Eastern Cape Province of South Africa

  2014cites this paper
• Influence of breed and feeding on the main quality characteristics of sheep carcass and meat: A review

  2014cites this paper
• The results of cross-breeding in meat-fat-tailed sheep breeding

  2014cites this paper
• Vegetation-type effects on performance and meat quality of growing Engadine and Valaisian Black Nose sheep grazing alpine pastures

  2013cites this paper
• Evaluation of sensory quality of calf chops: a new methodological approach.

  2013cites this paper
• Emerging flavour analysis methods for food authentication

  2013cites this paper
• Lamb meat--importance of origin and grazing system for Italian and Norwegian consumers.

  2012cites this paper
• High levels of α-tocopherol in Norwegian alpine grazing plants.

  2012cites this paper
• Effect of gender on meat quality in lamb from extensive and intensive grazing systems when slaughtered at the end of the growing season.

  2011cites this paper
• Fatty acid composition of meat of Sarda suckling lamb

  2011cites this paper
• Effects of concentrate or ryegrass-based diets (Lolium multiflorum) on the meat quality of lambs grazing on semi-natural pastures

  2009cites this paper