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Characterization of Manchego suckling lambs. 2. Type of management and its effect on meat quality

Characterization of Manchego suckling lambs. 2. Type of management and its effect on meat quality

ITEA Extra(22 (2)): 628-630

Meat quality was compared in 87 Manchega lambs reared with their dams on pasture (group 1) or in a shed (group 2) from birth to slaughter at 9-14 kg body weight. There were significant differences between the 2 groups in pH in the Longissimus dorsi muscle immediately after slaughter (6.61 in group 1 vs. 6.70 in group 2) and 24 h after slaughter (5.53 vs. 5.61), and in meat and fat colour 24 h after slaughter.

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Accession: 003674686

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