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Comparison of different magnesium sources on lamb muscle quality

✍ Scribed by J.K. Apple; H.B. Watson; K.P. Coffey; E.B. Kegley; L.K. Rakes

Book ID
117496063
Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
128 KB
Volume
55
Category
Article
ISSN
0309-1740

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The palatability characteristics of carcasses of lambs grazed on either pure perennial ryegrass or piire lucerne were studied in three experiments. Consumer preferences were ascertained in two experiments with untrained members of the public who scored the meat for flavour, tenderness and juiciness.