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Soft and coloured fat cover of some lamb carcasses: influence of refrigeration/storage conditions.

Carcasses d'agneau au gras mou et coloré : incidence des conditions de réfrigération/conservation.

Author(s) : JABET S.

Type of article: Article

Summary

The commercial significance of the covering fat quality of carcasses is far from being negligible. Some carcasses have a fat cover which, instead of being white and firm, is soft and/or coloured (it appears to be reddish brown in colour, not to be confused with clearly yellow fat, an uncommon phenomenon which is pathogenic in origin, and not the subject of this paper). The article gives details of the role of refrigeration and recommended refrigeration/storage conditions.

Details

  • Original title: Carcasses d'agneau au gras mou et coloré : incidence des conditions de réfrigération/conservation.
  • Record ID : 1995-1665
  • Languages: French
  • Source: Mag. Abattoirs Entrep. Viande - n. 93
  • Publication date: 1994/02
  • Document available for consultation in the library of the IIR headquarters only.

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