Flavor is the sensory impression sensed by taste and smell buds and is a leading factor
determining the meat quality and purchasing decision of the consumer. Meat flavor is …

Ruminant meat flavor is an important quality and sensory parameter which relays mainly on
the organoleptic characteristics of meat. Meat flavor is vital factor for the palatability and …

The total worldwide population of sheep and goats has exceeded 2 billion heads and it is
mainly concentrated in developing countries where meat production is predominant …

Dongxiang tribute sheep have a history of use in food dishes such as “Dongxiang
Handgrip,” which dates back hundreds of years and is a favorite halal food in northwestern …

Quality and sensory attributes of meat from 32 mixed-breed Santa Inês lambs fed diets
composed of four silages with old man saltbush (Atriplex nummularia Lind), buffelgrass …

The flavor is an essential organoleptic trait of meat, affecting its acceptability and
delectability towards consumers. Flavor, in the meat, is formed through thermally produced …

The sustainability of the European sheep farming sector can be ensured through the high
and consistent quality of products, although the concept of meat quality, being multifaceted …

The experiment was aimed to evaluate the effects of dietary inclusion of fermented apple
pomace (FAP) in lamb diet on physicochemical and lipid oxidation of meat during storage at …

INTRODUCTION ncreasing the awareness of consuming red meat and its products were
observed recently. For instance, World Health Organization (WHO) reported the …

The aim of this study was to evaluate the effect of genotype [purebred Akkaraman (AKK), BA
B 1 crossbred Bafra× F 1 (Bafra× AKK)] and slaughter weight (SW)(35, 40, and 45 kg) on …