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Journal of Integrative Agriculture  2013, Vol. 12 Issue (11): 1919-1930    DOI: 10.1016/S2095-3119(13)60629-2
Section 1: Animal Welfare and Meat Quality Advanced Online Publication | Current Issue | Archive | Adv Search |
Key Factors Involved in Lamb Quality from Farm to Fork in Europe
 Carlos Sañudo, Erica Muela , María del Mar Campo
Department of Animal Production and Food Science, University of Zaragoza, Zaragoza 50013, Spain
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摘要  World lamb consumption is approximately 2 kg per capita with large variations between continents, e.g., 17 kg in Oceania vs. 0.7 kg in North America. With less than one million tonnes, the international trade of sheep meat contributes to a small percentage of the total meat exchanged between countries. On the other hand, lamb represents the highest rate of species trading in relation to the total sheep meat produced. It is therefore likely to find a wide variability of different lamb products in the same market, and that the conservation procedures (such as refrigeration, packaging or freezing), chemical composition, especially the fat due to its implication in human health, flavour development and juiciness perception (affected, i.e., by the feeding or the age or slaughter weight of the animal) and acceptability (based on culinary background) could be considered important indicators of this advantageous situation. In this paper some studies related to the aforementioned indicators are discussed.

Abstract  World lamb consumption is approximately 2 kg per capita with large variations between continents, e.g., 17 kg in Oceania vs. 0.7 kg in North America. With less than one million tonnes, the international trade of sheep meat contributes to a small percentage of the total meat exchanged between countries. On the other hand, lamb represents the highest rate of species trading in relation to the total sheep meat produced. It is therefore likely to find a wide variability of different lamb products in the same market, and that the conservation procedures (such as refrigeration, packaging or freezing), chemical composition, especially the fat due to its implication in human health, flavour development and juiciness perception (affected, i.e., by the feeding or the age or slaughter weight of the animal) and acceptability (based on culinary background) could be considered important indicators of this advantageous situation. In this paper some studies related to the aforementioned indicators are discussed.
Keywords:  technology       chemical composition       consumer preferences  
Received: 15 October 2012   Accepted:
Fund: 

Many thanks to all the colleagues, Breeders and Consumers Associations of Spain, Italy, Greece, France, United Kingdom, and Iceland that have participated in the projects mentioned in the current paper, and to the institutions that provided the funds to undertake the studies.

Corresponding Authors:  Correspondence María del Mar Campo, Tel: +34-876-554146, Fax: +34-976-761590, E-mail: marimar@unizar.es      E-mail:  marimar@unizar.es

Cite this article: 

Carlos Sa?udo, Erica Muela , María del Mar Campo. 2013. Key Factors Involved in Lamb Quality from Farm to Fork in Europe. Journal of Integrative Agriculture, 12(11): 1919-1930.

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[15] LENG Peng-fei, Thomas Lübberstedt, XU Ming-liang. Genomics-assisted breeding - A revolutionary strategy for crop improvement[J]. >Journal of Integrative Agriculture, 2017, 16(12): 2674-2685.
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