Publication Date:
1972-02-01
Description:
SUMMARYSignificant differences were found in the flavour characteristics of stewed minces from lambs raised on either lucerne or phalaris pastures. The meat from lambs raised on lucerne had a more intense ‘sharp’ and ‘sickly’ aroma and flavour and a significantly lower flavour acceptability. These characteristics were not significantly alter when the lambs were starved for up to 3 days before slaughter. However, the flavour of meat from lambs transferred from lucerne to phalaris 7 or 14 days before slaughter was not significantly different from that of lambs grazed solely on phalaris.
Print ISSN:
0021-8596
Electronic ISSN:
1469-5146
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition