| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792032 | Meat Science | 2012 | 6 Pages |
Abstract
âºThe effect of chilling on carcass and meat quality of suckling lamb was study. ⺠Carcasses contamination, weight loss and sensory meat quality were study. ⺠Suckling lamb carcasses subjected to slow chilling showed the best sensory quality. ⺠Slow chilling did not deteriorate hygienically quality.
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Authors
A.M. Fernández, C. Vieira,