A Comparison of Fresh and Frozen Lamb Meat-Differences in Technological Meat Quality and Sensory Attributes.

Autor: Stenberg E; Department of Animal Environment and Health, Swedish University of Agricultural Sciences, P.O. Box 234, 53223 Skara, Sweden., Arvidsson-Segerkvist K; Department of Animal Environment and Health, Swedish University of Agricultural Sciences, P.O. Box 234, 53223 Skara, Sweden., Karlsson AH; Department of Animal Environment and Health, Swedish University of Agricultural Sciences, P.O. Box 234, 53223 Skara, Sweden., Ólafsdóttir A; Matís Ohf, Vínlandsleið 12, 113 Reykjavík, Iceland., Hilmarsson ÓÞ; Matís Ohf, Vínlandsleið 12, 113 Reykjavík, Iceland., Gudjónsdóttir M; Matís Ohf, Vínlandsleið 12, 113 Reykjavík, Iceland.; Faculty of Food Science and Nutrition, University of Iceland, Aragata 14, 101 Reykjavík, Iceland., Thorkelsson G; Matís Ohf, Vínlandsleið 12, 113 Reykjavík, Iceland.; Faculty of Food Science and Nutrition, University of Iceland, Aragata 14, 101 Reykjavík, Iceland.

Publikováno v: Animals : an open access journal from MDPI [Animals (Basel)] 2022 Oct 18; Vol. 12 (20). Date of Electronic Publication: 2022 Oct 18.