Meat and meat products currently represent an important source of protein in the human
diet, and their quality varies according to intrinsic and extrinsic parameters that can …

Sheep meat comes from a wide variety of farming systems utilising outdoor extensive to
indoor intensive with animals of various ages at slaughter. In Europe, slaughter may occur …

In order for livestock industries to consistently produce high quality meat, there must be an
understanding of the factors that cause quality to vary, as well as the contribution of genetics …

Basic concepts necessary to estimate the number of consumers necessary for sensory
acceptability studies (N), variability data on previous consumer studies and estimations of N …

The impact of selecting for lean meat yield using breeding values for increased eye muscle
depth (PEMD) and decreased fat depth (PFAT) on the consumer acceptance of lamb meat …

This paper describes the responses of consumers in six European countries (Greece, Italy,
Spain, France, Iceland and United Kingdom) tasting meat from twelve different local types of …

This experiment was conducted to investigate the effects of different dietary energy levels on
growth performance, slaughter traits, meat quality and blood biochemical parameters in …

Subtle breed differences exist for meat quality traits and the Merino does stand out, although
many comparisons are confounded by production site or lack of processing intervention …

Major efforts in the sheep industry to control eating quality have resulted in reduced product
variability. Yet inconsistent eating quality for consumers remains, due to a degree of …

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 …