Title:	Descriptive analysis, overall acceptance and CATA (Check All That Apply) of Iamb meat from different genetic groups.
Authors:	NASSU, R. T. BRITO, G. SILVA, E. TULLIO, R. R. ESTEVES, S. N. ALENCAR, M. M. de
Affiliation:	RENATA TIEKO NASSU, CPPSE; Gerlane Brito, UNESP; Edvania Silva, UNICEP; RYMER RAMIZ TULLIO, CPPSE; SERGIO NOVITA ESTEVES, CPPSE; MAURICIO MELLO DE ALENCAR, CPPSE.
Date Issued:	2018
Citation:	In: SENSOMETRICS, 2018, Montevideo, Uruguay. Book of Abstracts... Montevideo, Uruguay: SC, 2018.
Pages:	p.99.
Description:	Lamb meat consumption has been increasing in Brazil and consumers have been expecting a high quality product. In the meat production system, the genotype is an important factor that affects the quantity of muscle and fat distribution throughout the carcass and consequently the meat quality.
Thesagro:	Cordeiro Sabor
NAL Thesaurus:	Lamb meat Meat production
Keywords:	Intensidade de sabor Suculência
Notes:	9-12th April 2018.
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CPPSE)