Carcass and meat quality of light lambs using principal component analysis.

  title={Carcass and meat quality of light lambs using principal component analysis.},
  author={Vicente Ca{\~n}eque and Concepci{\'o}n P{\'e}rez and Soraya Velasco and M T Dı X0301 Az and Sara Lauzurica and Inma Alvarez and F Ru{\'i}z de Huidobro and E Onega and Jesus Grajal de la Fuente},
  journal={Meat science},
  volume={67 4},
Eighty-six male light lambs of Manchego breed were used in this study. Principal component (PC) analysis was performed to study the relationship between carcass quality variables (n=22) and between meat quality measures (n=21). The carcass quality was assessed using objective and subjective measurements of conformation and fatness besides the joints proportion and tissues proportion of the leg. The measurements used to evaluate meat quality were pH in longissimus dorsi and semitendinosus… CONTINUE READING

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