Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics
Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile compared to other red meats. Flavour, colour and texture are the key quality attributes contributing to consumer liking of sheep meat. Over the last...
| Autores principales: | , , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2023
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/14145 https://www.sciencedirect.com/science/article/pii/S1874391923000258 https://doi.org/10.1016/j.jprot.2023.104836 |
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