Analysis of the Physico-Chemical Characteristics and Content of Selected Bioactive Components in Lamb Meat, Depending on the Type of Muscle and Vacuum Aging Time

Publicado en línea: 22 ene 2025

Páginas: 363 - 372

Recibido: 12 jul 2023

Aceptado: 08 may 2024

DOI: https://doi.org/10.2478/aoas-2024-0062

Palabras clave

lambs, muscle type, aging time, CLA, carnosine, L-carnitine, taurine

© 2024 Aurelia Radzik-Rant et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.