Advances in understanding and optimising sheep meat eating quality and nutritional value Professor L. S. Pereira

Advances in understanding and optimising sheep meat eating quality and nutritional value Professor L. S. PereiraThe quality of the product for consumers is a strong driver for ensuring market share, maintaining sales and guaranteeing sustainability of sheep meat production systems. Meat product quality is driven by eating experience and nutritional benefits. Decisions made on farm can influence age at slaughter, carcass composition and meat nutrient composition and thereby, impact the intrinsic properties of meat that define the quality. Research has shifted to

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despite their differences

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