The suggestion by the focus group that dry-aged lamb left no greasy coating is highly significant as one of the issues that consumers have with lamb meat is the coating of the mouth and throat often experienced on eating lamb due to the high melting temperatures of lamb fat [ 43 , 44 ].
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In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility.
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