Now showing items 1-3 of 3

    • Hair sheep lamb meat ageing a sensory texture analysis 

      Albarracín, William H.; Sánchez, Iván CB.; Restrepo, Luz (2016)
      Background: Texture is a variety of sensations given by hardness and softness related to mastication, cut and penetration which are related to water holding capacity, pH, connective tissue and muscle fibers state. Objective: ...
    • Hair sheep lamb meat ageing-a sensory color analysis 

      Albarracín, William H.; Sánchez, Iván CB.; Restrepo, Luz (2016)
      Antecedentes: el color de la carne puede modificarse por factores fisiológicos o de proceso, como especies, género, cantidad de fibras musculares, características genéticas y edad, produciendo diferencias que el consumidor ...
    • Hair sheep lamb meat ageing-an instrumental color analysis 

      Albarracín, William H.; Sánchez, Iván CB.; Villegas, Camilo (2016)
      Background: The color of meat may be modified by physiological or process factors such as species, gender, the amount of muscle fibers, genetic characteristics and age, producing differences that can be observe by the ...