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MESO : The first Croatian meat journal, Vol. IX No. 2, 2007.

Professional paper

Quality of lamb meat

Željka Cvrtila ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Lidija Kozačinski ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Mirza Hadžiosmanović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Nevijo Zdolec ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Ivana Filipović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb

Full text: croatian pdf 458 Kb

page 114-120

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Abstract

Quality of lamb meat is of great interest to producers, consumers and scientists. Lamb meat quality is influenced by several factors, such as breed, sex, type of breeding, feeding etc. Nevertheless other factors could influence meat quality such as pre-slaughter stress, slaughter regime, carcass cooling rate and ageing regime. In this paper some physical and chemical parameters of the lamb meat quality are presented.

Keywords

lamb meat; quality

Hrčak ID:

22011

URI

https://hrcak.srce.hr/22011

Publication date:

15.4.2007.

Article data in other languages: croatian

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