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The Effects of Pre-slaughter Stress and Season on the Activity of Plasma Creatine Kinase and Mutton Quality from Different Sheep Breeds Slaughtered at a Smallholder Abattoir
Abattoir Enzymes Color Meat pH Temperature Tenderness
2016/5/16
The objective of the current study was to determine the effect of pre-slaughter stress, season and breed on the activity of plasma creatine kinase (CK) and the quality of mutton. One hundred and seven...
Differences in Health-related Fatty Acids, Intramuscular Fat and the Physico-chemical Quality in Mutton as Affected by Season, Place of Purchase and Meat Portion
Place of Purchase Season Meat Quality Fatty Acid Composition Tenderness, Lightness
2016/5/17
The objective of the study was to determine the quality and fatty acid profiles of mutton cuts purchased from rural and urban localities in South Africa. Five hundred and ten samples were collected in...
Efficacy of Flaxseed Flour as Bind Enhancing Agent on the Quality of Extended Restructured Mutton Chops
Sensory Attributes Texture Profile Analysis Microbiological Quality
2016/5/16
Consumers have become very conscious about their nutrition and well being due to changes in their socio-economic lifestyle and rapid urbanization. Therefore, development of technology for production o...
The Employment of FTIR Spectroscopy and Chemometrics for Classification and Quantification of Mutton Fat in Cod Liver Oil
Spectroscopy and Chemometrics Classification
2016/6/1
In pharmaceutical field, Cod Liver Oil (CLO) is one of the potential sources of long chain omega-3 fatty acids and fat soluble vitamins, especially vitamin A. In the fats and oils industry, CLO has hi...
Why I Love Mutton
Love Mutton
2010/8/31
"In 1992 I went to the Bogd soum of the Bayan Hongor province, where our expedition stayed. I wanted to see by own eyes how nomadic herders live in winter. The road is not short one, almost 600 km. On...
Comparisons of Handling Practices of Culled Sheep Meat for Production of Mutton Curry
Sheep Meat Mutton Curry Handling Practices Hot Boning Tenderness Sensory Qualities
2016/4/27
In most developing countries consumers purchase retail cuts from hot carcasses and prepare traditional meat products as per their convenience and requirements. In this study, effects of different post...
Production Performance and Carcass Characteristics of Malpura and Mutton Synthetic Lambs Fed Low and High Energy Rations in a Semiarid Region of India
Performance Carcass Characteristics Lambs Energy Feedlot Ration
2016/4/13
Forty eight lambs (24 each of Malpura and Mutton synthetic breeds) were weaned at 90 days of age and divided into two groups. One group of 12 lambs from each of the two breeds was maintained on low en...