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A Comparison of Fresh and Frozen Lamb Meat-Differences in Technological Meat Quality and Sensory Attributes.

Stenberg E, Arvidsson-Segerkvist K, Karlsson AH, Ólafsdóttir A, Hilmarsson ÓÞ, Gudjónsdóttir M, Thorkelsson G. Stenberg E, et al. Among authors: hilmarsson oth. Animals (Basel). 2022 Oct 18;12(20):2830. doi: 10.3390/ani12202830. Animals (Basel). 2022. PMID: 36290215 Free PMC article.

A Comparison of Two Different Slaughter Systems for Lambs. Effects on Carcass Characteristics, Technological Meat Quality and Sensory Attributes.

Stenberg E, Arvidsson-Segerkvist K, Karlsson AH, Ólafsdóttir A, Hilmarsson ÓÞ, Gudjónsdóttir M, Thorkelsson G. Stenberg E, et al. Among authors: hilmarsson oth. Animals (Basel). 2021 Oct 11;11(10):2935. doi: 10.3390/ani11102935. Animals (Basel). 2021. PMID: 34679956 Free PMC article.

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