Matches in SemOpenAlex for { <https://semopenalex.org/work/W2885402751> ?p ?o ?g. }
- W2885402751 endingPage "64" @default.
- W2885402751 startingPage "54" @default.
- W2885402751 abstract "Animal production factors can affect the sensory quality of lamb meat. The study investigated the effect of diet composition and duration of consumption on the proximate analysis, volatile profile and sensory quality of lamb meat. Ninety-nine male Texel × Scottish Blackface lambs were raised at pasture for 10 months before being assigned in groups of 11 to one of the following treatments: 100% Silage (S) for 36 (S36), 54 (S54) or 72 (S72) days; 50% Silage - 50% Concentrate (SC) for 36 (SC36), 54 (SC54) or 72 (SC72) days; 100% Concentrate (C) for 36 (C36) or 54 (C54) or 72 (C72) days. A trained sensory panel found Intensity of Lamb Aroma, Dry Aftertaste and Astringent Aftertaste to be higher in meat from lambs on the concentrate diet. Discriminant analysis showed that the volatile profile enabled discrimination of lamb based on dietary treatment but the volatile differences were insufficient to impact highly on sensory quality. Muscle from animals in the S54 group had higher Manure/Faecal Aroma and Woolly Aroma than the SC54 and C54 groups, possibly related to higher levels of indole and skatole. Further research is required to establish if these small differences would influence consumer acceptability." @default.
- W2885402751 created "2018-08-22" @default.
- W2885402751 creator A5000324060 @default.
- W2885402751 creator A5003518051 @default.
- W2885402751 creator A5005863278 @default.
- W2885402751 creator A5011565315 @default.
- W2885402751 creator A5020807758 @default.
- W2885402751 creator A5029447319 @default.
- W2885402751 creator A5030854554 @default.
- W2885402751 creator A5045029727 @default.
- W2885402751 creator A5045418448 @default.
- W2885402751 creator A5050613915 @default.
- W2885402751 creator A5058678580 @default.
- W2885402751 creator A5072604523 @default.
- W2885402751 date "2019-01-01" @default.
- W2885402751 modified "2023-10-01" @default.
- W2885402751 title "Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat" @default.
- W2885402751 cites W1534067962 @default.
- W2885402751 cites W1586170686 @default.
- W2885402751 cites W1965149007 @default.
- W2885402751 cites W1969293690 @default.
- W2885402751 cites W1984151803 @default.
- W2885402751 cites W1992240122 @default.
- W2885402751 cites W1996145978 @default.
- W2885402751 cites W2005532113 @default.
- W2885402751 cites W2012352548 @default.
- W2885402751 cites W2018628243 @default.
- W2885402751 cites W2018682590 @default.
- W2885402751 cites W2019148645 @default.
- W2885402751 cites W2024305901 @default.
- W2885402751 cites W2026407764 @default.
- W2885402751 cites W2028618407 @default.
- W2885402751 cites W203364482 @default.
- W2885402751 cites W2036825697 @default.
- W2885402751 cites W2038325026 @default.
- W2885402751 cites W2039165870 @default.
- W2885402751 cites W2040221071 @default.
- W2885402751 cites W2042898193 @default.
- W2885402751 cites W2052477028 @default.
- W2885402751 cites W2063498466 @default.
- W2885402751 cites W2063542230 @default.
- W2885402751 cites W2064862830 @default.
- W2885402751 cites W2065500923 @default.
- W2885402751 cites W2067761926 @default.
- W2885402751 cites W2068865816 @default.
- W2885402751 cites W2081929931 @default.
- W2885402751 cites W2084621333 @default.
- W2885402751 cites W2089504561 @default.
- W2885402751 cites W2092206765 @default.
- W2885402751 cites W2094101194 @default.
- W2885402751 cites W2133447882 @default.
- W2885402751 cites W2249673934 @default.
- W2885402751 cites W2336002847 @default.
- W2885402751 cites W2401321413 @default.
- W2885402751 cites W2538194235 @default.
- W2885402751 cites W2552231408 @default.
- W2885402751 cites W2606655267 @default.
- W2885402751 cites W2625798489 @default.
- W2885402751 cites W2766862479 @default.
- W2885402751 cites W2809344972 @default.
- W2885402751 cites W2892408280 @default.
- W2885402751 cites W4232483181 @default.
- W2885402751 doi "https://doi.org/10.1016/j.foodres.2018.07.063" @default.
- W2885402751 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/30599976" @default.
- W2885402751 hasPublicationYear "2019" @default.
- W2885402751 type Work @default.
- W2885402751 sameAs 2885402751 @default.
- W2885402751 citedByCount "31" @default.
- W2885402751 countsByYear W28854027512020 @default.
- W2885402751 countsByYear W28854027512021 @default.
- W2885402751 countsByYear W28854027512022 @default.
- W2885402751 countsByYear W28854027512023 @default.
- W2885402751 crossrefType "journal-article" @default.
- W2885402751 hasAuthorship W2885402751A5000324060 @default.
- W2885402751 hasAuthorship W2885402751A5003518051 @default.
- W2885402751 hasAuthorship W2885402751A5005863278 @default.
- W2885402751 hasAuthorship W2885402751A5011565315 @default.
- W2885402751 hasAuthorship W2885402751A5020807758 @default.
- W2885402751 hasAuthorship W2885402751A5029447319 @default.
- W2885402751 hasAuthorship W2885402751A5030854554 @default.
- W2885402751 hasAuthorship W2885402751A5045029727 @default.
- W2885402751 hasAuthorship W2885402751A5045418448 @default.
- W2885402751 hasAuthorship W2885402751A5050613915 @default.
- W2885402751 hasAuthorship W2885402751A5058678580 @default.
- W2885402751 hasAuthorship W2885402751A5072604523 @default.
- W2885402751 hasBestOaLocation W28854027511 @default.
- W2885402751 hasConcept C140793950 @default.
- W2885402751 hasConcept C192527728 @default.
- W2885402751 hasConcept C2776544680 @default.
- W2885402751 hasConcept C2779008113 @default.
- W2885402751 hasConcept C2779885849 @default.
- W2885402751 hasConcept C2780563676 @default.
- W2885402751 hasConcept C2780916290 @default.
- W2885402751 hasConcept C31903555 @default.
- W2885402751 hasConcept C38858142 @default.
- W2885402751 hasConcept C55493867 @default.
- W2885402751 hasConcept C86803240 @default.
- W2885402751 hasConcept C8868529 @default.