ArticleFoods (Basel, Switzerland)2022
Organoleptic and Nutritional Traits of Lambs from Spanish Mediterranean Islands Raised under a Traditional Production System.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 14 citations in OpenAlex.
- Effects of feeding almond hulls to light lambs on carcass characteristics and meat quality.Journal of the science of food and agriculture · 2026Article
- Comprehensive Evaluation of Physicochemical Parameters in Retail Chicken Meat.Foods (Basel, Switzerland) · 2025Article
- Nutrient Composition of Autochthonous Beef from Southwest Spain.Foods (Basel, Switzerland) · 2025Article
- Exploring Breed-Specific Milk Coagulation in Spanish Dairy Sheep: A Canonical Correlation Approach.Animals : an open access journal from MDPI · 2024Article
- Influence of Dietary Protein Source and Level on Histological Properties of Muscle and Adipose Tissue of Lambs.Foods (Basel, Switzerland) · 2023Article
- Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Our aim was to characterize the organoleptic and nutritional properties of meat from suckling (one-month-old) and light (around three-months-old) lambs in local breeds on the Spanish Mediterranean islands, using meat from male lambs of the Mallorquina and Roja Mallorquina breeds. The lambs were kept with their mother at all times under an extensive management system and fed on mother's milk until naturally weaned. In the Mallorquina breed, suckling lambs (
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Registered trials
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