Goat meat quality

By E. Webb, N. Casey, L. Simela. 2005

445 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/c26690c881ab3bc155aa50ff5ce2d82c8448cb2a

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In Animal Science and Zoology

1. E. Webb

Citations in the corpus

• Population, World Production and Quality of Sheep and Goat Products (2020, background): “Although, by preserving them this flavor will be reduced (Webb et al., 2005).”
• The Potential of Goat Meat in the Red Meat Industry (2019, unknown): “There is also a perception among consumers that chevon is stringy, tough and too strongly flavoured [21,46,53].”
• Managing goat production for meat quality (2010, background): “Nutritional influences on growth, carcass composition and meat characteristics have beenwell documented (Casey, 1982; Casey andVanNiekerk, 1985;Mahgoub and Lu, 2004;Webb et al., 2005; Sebsibe et al., 2007).”