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- W2014783160 abstract "Abstract As part of a general investigation into mutton quality, the relative contribution of mutton fat and lean to general palatability was studied. A trained taste panel could not identify the predominant meat in mixed-species patties and showed no preference for lean beef or lean mutton patties when judging flavour and aroma. With up to 10% mutton fat added, the patties increased in acceptability, but declined to an unacceptable level at higher additions. The lean patties were improved by adding beef fat, reaching a maximum of acceptability at the much higher fat level of 30%. This offers the prospect of upgrading lean mutton and beef fat by using them together in mixed-species products." @default.
- W2014783160 created "2016-06-24" @default.
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- W2014783160 date "1974-05-01" @default.
- W2014783160 modified "2023-09-25" @default.
- W2014783160 title "Studies in ewe mutton quality-palatability of beef and mutton patties" @default.
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- W2014783160 doi "https://doi.org/10.1080/00288233.1974.10421000" @default.
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