id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-154949	Stenberg, Elin; Olsson, Viktoria; Karlsson, Anders H; Wendin, Karin; Arvidsson Segerkvist, Katarina; Stenberg, Elin	Influence of different production systems on the sensory attributes, fatty acid composition and vitamin E concentration in meat from intact male lambs	2025	9	.pdf	application/pdf	5963	230	51	Meat from lambs reared on semi-natural pasture tended to have stronger hay odour (p= 0.052) and leafy flavour (p= 0.078) than lamb meat from the production systems involving cultivated pasture and indoor feeding. Many different factors from farm to fork, such as breed, feed components, slaughter method and cooking method, affect the eating quality of lamb meat (Sañudo et al. 1998).	cache/afs-154949.pdf	txt/afs-154949.txt