Encyclopedia of Meat Sciences 2014
DOI: 10.1016/b978-0-12-384731-7.00078-7
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SPECIES OF MEAT ANIMALS | Sheep and Goats

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Cited by 3 publications
(2 citation statements)
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“…Their breeding, production and commercialization of derived products have been promoted as viable strategies for development of rural economy. Meat from these small ruminants provides to consumers especial characteristics such as low-fat content, high protein content and acceptable organoleptic features [3][4][5].…”
Section: Introductionmentioning
confidence: 99%
“…Their breeding, production and commercialization of derived products have been promoted as viable strategies for development of rural economy. Meat from these small ruminants provides to consumers especial characteristics such as low-fat content, high protein content and acceptable organoleptic features [3][4][5].…”
Section: Introductionmentioning
confidence: 99%
“…The water-soluble constituents are responsible for the particular meaty flavor. The species differences in flavor are attributed to a difference in the flavor of the lipid fraction of meat (Walker and Hudson, 2014). As yet, sensory evaluation appears to be the only reliable method for assessing meat flavor.…”
Section: Sensory Evaluationmentioning
confidence: 99%