Lamb meat — Importance of origin and grazing system for Italian and Norwegian consumers

Hersleth, Margrethe; Næs, Tormod; Rødbotten, Marit; Lind, Vibeke; Monteleone, Erminio

doi:10.1016/j.meatsci.2011.11.030

Cited by 84 publications

(71 citation statements)

References 25 publications

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“…Owing to these differences, the meat of grass-fed animals is recognized as healthier. In addition, pasture-based feeding has acquired importance because consumers view resulting meat products as more natural, less contaminated and reflecting more respect for animal welfare (Hersleth et al, 2012;Vasta et al, 2012). However, some authors argue that grass-feeding has negative effects on productive parameters like growth rates and yield, owing to the longer period of time required to prepare animals for slaughter (Aurousseau et al, 2007;Webb and O'Neill, 2008;Scerra et al, 2011).…”

Section: Quality Of Ovine Meatmentioning

confidence: 99%

Influence of breed and feeding on the main quality characteristics of sheep carcass and meat: A review

Ramírez-Retamal

Morales

2014

Chilean J. Agric. Res.

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This paper reviews two factors (breed and feed) affecting the carcass and meat quality of sheep. The quality of livestock products has acquired greater importance from the distinct perspectives of the different participants in the agricultural food chain. Consumers, producers and the industry give different levels of importance to the parameters of meat and carcass quality. Nevertheless, all the participants in the meat production chain must ensure quality to improve their competitiveness. The quality of the carcass and meat can be influenced by different factors such as breed and type of feed. The breed can influence weight, yields, and the conformation of the carcass, among other variables, as well as the pH level and the fatty acid composition of the meat, whereas the feed mainly affects carcass conformation and several physicochemical and organoleptic parameters of meat quality such as proximal composition, the fatty acid profile, tenderness and color. Consequently, the effects of breed and feed type should be considered to obtain a quality product that satisfies consumer demand.

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Section: Quality Of Ovine Meatmentioning

confidence: 99%

Influence of breed and feeding on the main quality characteristics of sheep carcass and meat: A review

Ramírez-Retamal

Morales

2014

Chilean J. Agric. Res.

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“…The postmodern consumer, in fact, is increasingly focusing on new aspects of food as a result of specific processing and conservation methods, the regional culture and an ethical sound production chain (Hersleth et al, 2012). Monitoring the quality of production chain means not only to provide consumers with information about production process, but also to be able to provide information about the impact that this process has on the environment and on animal welfare, allowing to assess its sustainability.…”

Section: Introductionmentioning

confidence: 99%

Liking of Traditional Cheese and Consumer Willingness to Pay

Braghieri

Girolami

Riviezzi

et al. 2014

Italian Journal of Animal Science

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“…As well, grazing systems increase concentrations of conjugated linoleic acid (CLA), which has been shown to have anticancer, anti-diabetes and antiadipogenic effects among others [14] [15]. Although there are different feeding systems (concentrates, pasture or mixed), pasture-based feeding has acquired importance because resulting meat products are viewed by consumers as more natural, healthier, less contaminated and more respectful to animal welfare [16] [17]. Because of this perception, there have been several studies [18]- [20] to determine if the type of pasture and pasture composition affects the quality of ovine meat.…”

Section: Introductionmentioning

confidence: 99%

Effect of the Type of Pasture on the Meat Characteristics of Chilote Lambs

Ramírez-Retamal¹,

Morales²,

Martínez³

et al. 2014

FNS

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How to cite this paper: Ramírez-Retamal, J., et al. AbstractChilote sheep are a native breed from Chiloé Archipelago in the southern Chile. They are descendants from sheep originally introduced by the Spaniards in the 1600s, and then evolved in a harsh environment in relative isolation from the continent. There is little information about the quality of the meat of the Chilote lambs (Ch). The objective of this study was to compare the quality of Ch lamb meat with two types of marginal pastures. The two treatments were: 1) Ch lambs, naturalized grassland (n = 13) and 2) Ch lambs, rangeland (n = 11). Rangeland is composed of both grasses and native shrubs. All lambs were kept with their mothers until slaughter at 90 days of age. Instrumental color, shear force, pH levels, and chemical and fatty acid content were analyzed. The pasture type did affect the results, given that Ch lambs fed on naturalized pasture had a lower shear force and higher intramuscular fat levels whereas Ch lambs fed on rangeland pasture showed higher percentages of n-3, n-6 fatty acids and Polyunsaturated fatty acids. However, the concentrations of fatty acids were similar in both groups. The results indicated some evidences that the type of pasture of Chiloe archipelago confers specific differences of quality that could form the basis to generate a premium product.

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Lamb meat — Importance of origin and grazing system for Italian and Norwegian consumers

Cited by 84 publications

References 25 publications

Influence of breed and feeding on the main quality characteristics of sheep carcass and meat: A review

Influence of breed and feeding on the main quality characteristics of sheep carcass and meat: A review

Liking of Traditional Cheese and Consumer Willingness to Pay

Effect of the Type of Pasture on the Meat Characteristics of Chilote Lambs

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