Suckling or non-suckling? Sensory characterization of commercialized lamb meat according to feeding.

Food Sci Nutr · 2023 · PMC10563712 · PMID 37823159

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a clear trendno p-value reported

Samples from non‐suckling lambs (indicated as circles) presented a higher dispersion in the plot, but with a clear trend to be placed more on the right side (tougher and more fibrous meat, with more residue and with more chewing required).

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