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Articles | Volume 65, issue 3
Articles | Volume 65, issue 3
https://doi.org/10.5194/aab-65-341-2022
© Author(s) 2022. This work is distributed under
the Creative Commons Attribution 4.0 License.
https://doi.org/10.5194/aab-65-341-2022
© Author(s) 2022. This work is distributed under
the Creative Commons Attribution 4.0 License.
Articles | Volume 65, issue 3
Original study
 | 
21 Sep 2022
Original study |  | 21 Sep 2022

Fatty acid profile and sensory properties of lamb meat from males of five indigenous breeds

Levent Mercan, Mehmet A. Cam, Mustafa Olfaz, Koray Kirikci, Hacer Tufekci, and Unal Kilic

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Latest update: 20 Nov 2024
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Short summary
This article investigated the lamb meat physical, chemical, instrumental, and sensory quality characteristics of 60 meat samples from five indigenous sheep breeds. As meat quality is vital in healthy and balanced nutrition, the presented results will benefit consumers, nutritionists, and those working in this field.
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