"lamb flavor" · 2 results · Global ETD Search

Results

Showing 1 to 2 of 2 for “"lamb flavor"”.

Validating the ability of REIMS to differentiate lamb flavor performance based on consumer preference

Bechtold, Emily "Emmy" Regina2021

… identify and predict cooked sheep meat flavor and carcass characteristics based on consumer response utilizing metabolomics data acquired from raw samples. A total of 200 boneless leg samples were collected from sheep representing two age classifications (n = 99 lamb, n =101 yearling), …

tdl Repository record for Validating the ability of REIMS to differentiate lamb flavor performance based on consumer preference (opens in a new tab)
A proof of concept to differentiate among differences in flavor of American lamb using volatile flavor compound analysis

Isaacs, Karissa Ann, author, Woerner, Dale R., advisor, Belk, Keith E., advisor, Tatum, J. Daryl, committee member, LeValley, Stephen B., committee member, Heuberger, Adam L., committee member, Meiman, Paul, committee memberColorado State University. Libraries2023

Experiments were conducted on lamb legs (n=25 per treatment) from 3 dentition groups [ young lambs (0 permanent incisors), yearlings (2 permanent incisors) and mature sheep or mutton (>2 permanent incisors)] to establish a proof of concept for differentiating the inherent differences in flavor that …

colostate Repository record for A proof of concept to differentiate among differences in flavor of American lamb using volatile flavor compound analysis (opens in a new tab)