ArticleFood science & nutrition2023
Suckling or non-suckling? Sensory characterization of commercialized lamb meat according to feeding.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed, 2 citations in OpenAlex.
- Suckling or non-suckling? Sensory characterization of commercialized lamb meat according to feeding.Food science & nutrition · 2023Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Consumption of meat from suckling lambs is typical in some regions. However, sensory differences between meat from suckling and non-suckling lambs are barely described in previous studies. The objectives of the present study were (a) to develop a method to describe the sensory characteristics of lamb meat, including the development of sensory references for odor, flavor, and texture attributes; and (b) to study the sensory differences between lamb meat commercialized as "suckling lamb" and that commercialized without this designation. Twenty-three sensory attributes were selected, and their corresponding sensory references were developed. A detailed procedure to evaluate the samples was also set up. This methodology was used to characterize samples (
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