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Fatty acids and steroids affecting flavor and aroma of meat from ram, cryptorchid, and wether lambs

, : Fatty acids and steroids affecting flavor and aroma of meat from ram, cryptorchid, and wether lambs. Canadian Journal of Animal Science 53(4): 673-678

Organoleptic tests of meat and fat samples from 33 rams, 37 cryptorchids and 31 wether lambs showed no significant difference in flavour or aroma among the three sex types. There was, however, a small variation in flavour and aroma among the animals. Analyses of variance of flavour and aroma scores revealed that there was a larger variation between judges than between animals. A significant multiple regression of flavour on 6 fatty acids and 9 steroids was determined.


DOI: 10.4141/cjas73-106

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