Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep

By D. Hopkins, R. Hegarty, P. Walker, D. Pethick. 2006

254 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/20d118042c6344e75722b070f15187aff2eff7fe

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In Animal Science and Zoology

1. Jean-François Hocquette
2. D. Pethick

Citations in the corpus

• Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers. (2010, background): “The minimum amount of IMF to achieve acceptable consumer satisfaction is about 3% to 4% for beef (Savell and Cross, 1986), and 5% for sheep meat (Hopkins et al., 2006).”