Lamb or hogget meat - A different sensory profile? Extending the fresh meat season in Norway

Muhammad Azher Bhatti,Mari Ovrum Gaarder,Geir Steinheim,David Laurence Hopkins,Reinert Horneland,Lars Olav Eik,Tormod Adnoy

Small Ruminant Research（2020）

引用 4|浏览10

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摘要

•The sensory quality of lamb meat was in general higher than that of hogget meat.•The meat of NS hogget may better fulfill out-of-season fresh meat supply.•The meat from the NWS breed was generally of lower eating quality than from the NS.

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关键词

Hogget,Lamb,Spel-sheep,Sensory profiling

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