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Fatty acid profile as a discriminatory tool for the origin of lamb muscle and adipose tissue from different pastoral grazing areas in North Macedonia - A short communication
(Elsevier Sci Ltd, Oxford, 2020)
The fatty acid (FA) profiles of lamb muscle and adipose tissue originating from ten different grazing areas in North Macedonia and an assessment of whether the meat origin could be distinguished on the basis of FA profile ...
The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs
(Elsevier Sci Ltd, Oxford, 2014)
Lairage time (short - 8 min to 2.7 h, n = 28 vs. long - 14 to 21.5 h, n = 72) and pig handling (gentle - no use of stick or electric prod, pig not slipping, falling, nor emitting high-pitched vocalizations vs. rough - where ...