Composition and sensory evaluation of lamb carcasses used for the traditional Mexican lamb dish, “barbacoa”

Small ruminant production systems and factors affecting lamb meat quality

Chioma Udo, A. Sánchez, M. Alfonso · Meat Science · 1998 · 216 citations

Animal Physiology, Lamb Meat Quality, Engineering +11

Assessment of commercial lamb meat quality by British and Spanish taste panels

C. Sañudo, G.R. Nute, M.M. Campo et al. · Meat Science · 1998 · 131 citations

Nutrition, Meat Packaging, Spanish Taste Panels +8

The Effects of Breed, Diet, Sex, Location and Slaughter Weight on Lamb Growth, Carcass Composition and Meat Flavor

J. D. Crouse, J. R. Busboom, R. A. Field et al. · Journal of Animal Science · 1981 · 108 citations

Nutrition, Agricultural Economics, Education +16

Evaluation of palatability of lamb, mutton, and chevon by sensory panels of various cultural backgrounds

C.L. Griffin, M. W. Orcutt, R. R. Riley et al. · Small Ruminant Research · 1992 · 52 citations

Animal Science, Animal Welfare, Sensory Panels +7

Value of conformation as an indicator of sheep carcass composition within and between breeds

A. J. Kempster, D. Croston, D. W. Jones · Animal Science · 1981 · 52 citations

Livestock Production, Agricultural Economics, Education +19