Effects of breed and sex on chemical composition and sensory properties of mutton [sheep]
1987
Chougule, B.A. | Salunkhe, D.K. | Deshmukh, A.P. (Mahatma Phule Agricultural Univ., Rahuri. All India Coordinated Research Project on Sheep Breeding)
Effects of breed and sex on chemical constituents of five carcass cuts, in vitro protein digestibility (IVPD), cooking loss and sensory properties of mutton were investigated. The chemical constituents in mutton cuts were significantly affected by breed and sex. The mutton of Deccani breed was higher in moisture and protein, whereas that of Dorset halfbreds were higher for fat. The mutton of ram lambs was significantly higher in moisture and protein content whereas mutton of wethers (castrated) was higher in fat content. The IVPD and cooking loss were not affected by breed and sex. The mutton of wether lambs was found to be significantly superior to that of ram lambs for the sensory properties
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