Organoleptic Characteristics of Fresh Meat Purchased from Public Market at Five Different Time

Haroon-Abdukadir, H.T; Lawal W.S; Adebayo S.M; Salami; M.O

Authors

Haroon-Abdukadir, H.T
Lawal W.S
Adebayo S.M
Salami
M.O

Abstract

Abstract not found

Downloads

How to Cite

Organoleptic Characteristics of Fresh Meat Purchased from Public Market at Five Different Time. (2020). Global Journal of Science Frontier Research, 20(C6), 45-47. https://www.journalofscience.org/index.php/GJSFR/article/view/2865

Download Citation

References

S Boleman, R Miller, J Taylor, H Cross, T Wheeler (1997) Consumer evaluation of beef of known categories of tenderness. 75, 1521-1524.

D Cramer (1983) Chemical compounds implicated in lamb flavor. 37(5), 249-257.

J Crouse, C Ferrell, H Cross (1983) The Effects of Dietary Ingredient, Sex and Slaughter Weight on Cooked Meat Flavor Profile of Market Lamb. 57(5), 1146-1153.

S Duckett, G Snowder, N Cockett (2000) Effect of the callipyge gene on muscle growth, calpastatin activity, and tenderness of three muscles across the growth curve.. 78(11), 2836.

R Hawkins, J Kemp, D Ely, J Fox, W Moody, R Vimini (1985) Carcass and meat characteristics of crossbred lambs born to ewes of different genetic types and slaughtered at different weights. 12(3), 241-250.

J Lynch, G Hinch, D Adams (1992) The Behaviour of Sheep. 237.

T Naes (1991) Handling individual differences between assessors in sensory profiling. 2, 187-199.

J Santos-Silva, I Mendes, R Bessa (1997) The effect of genotype, feeding system and slaughter weight on the quality of light lambs. 76(1-2), 17-25.

C Sanudo, M Campo, I Sierra, G Maria, J Olleta, P Santolaria (1997) Breed effect on carcase and meat quality of suckling lambs. 46, 357-365.

F Owens, D Secrist, W Hill, D Gill (2012) Acidosis in Cattle: A Review1. 76, 275-286.

H Patolia, Saikaew, R Chaudhary (2007) Response of Jatrophacaurcas grown on chemicals. 64(6), 659-674.

Marjorie Penfield, Bernadine Meyer (1975) CHANGES IN TENDERNESS AND COLLAGEN OF BEEF SEMlTENDlNOSUS MUSCLE HEATED AT TWO RATES. 40(1), 150-154.

Penny (1980) Role of endogenous proteases in meat tenderization. 18(3), 304-444.

Pharmacopoeia (2003) Specifications for Reagents Mentioned in the International Pharmacopoeia, World Health Organization, Geneva, 1963.. 186(10), 963.