Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins

Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those ratings. A consumer panel (n = 160) evaluated tendern...

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Bibliographic Details

Main Authors:	Pavan, Enrique, Yangfan, Ye, Eyres, Graham T., Guerrero, Luis, Reis, Mariza G., Silcock, Patrick, Johnson, Patricia L., Realini, Carolina E.
Format:	info:ar-repo/semantics/artículo
Language:	Inglés
Published:	Multidisciplinary Digital Publishing Institute (MDPI) 2022
Subjects:	Calidad de los Alimentos Carne de Cordero Ácidos Grasos Sabor Compuesto Volátil Food Quality Lamb Meat Fatty Acids Flavour Volatile Compounds
Online Access:	http://hdl.handle.net/20.500.12123/13455 https://www.mdpi.com/2304-8158/10/5/1143 https://doi.org/10.3390/foods10051143