Fecha/hora: 23/05/2024 05:31:12

Biblioteca(s): 	INIA Tacuarembó.	
Fecha corriente: 	21/02/2014	
Fecha de la última actualización: 	05/06/2017	
Autoria: 	SAN JULIÁN, R.; NUTE, G.; SAÑUDO, C.; FONT I FURNOLS, M.; GUERRERO, L.; MONTOSSI, F.; MONSÓN, F.; MARTÍNEZ CEREZO, S.; PARDOS, J.J.	
Afiliación: 	ROBERTO SAN JULIAN SANCHEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GEOFFREY NUTE; CARLOS SAÑUDO; MARÍA FONT I FURNOLS; LUIS GUERRERO; FABIO MARCELO MONTOSSI PORCHILE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; FRANCO MONSÓN; SOLEDAD MARTÍNEZ CEREZO; JUAN JOSÉ PARDOS.	
Título: 	Sensorialy evaluation of lamb meat produced under different production systems of Uruguay.	
Año de publicación: 	2005	
Fuente/Imprenta: 	In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 51., 2005, Baltimore, Maryland, USA. Proceedings.	
Páginas: 	p. 166-173	
Idioma: 	Inglés	
Contenido: 	Marketing and promotion strategies for meat products in most of the current export markets, mainly in those with high competitivity, have demonstrated the advantage of been based on solid scientific and technique knowledge in order to certify and assure the nourishing innocuousness, animal welfare, human health and product quality. In spite of this world tendency, in Uruguay, there is a recent concern about this matter, so there is a need of positioning Uruguayan meat products in an international context based on this modern approach. There are many different sheep production systems in the world, with very specialized lamb meat products oriented to certain niche markets. This reality is very clear in Europe, where in the Mediterranean area, young animals are produced almost at the foot of the ewe (?lechales?) with a short period of fattening under very intensive production conditions, whereas in the North Europe, lambs are produced on intensive grazing systems with strategic use of concentrates, but remarkably heavier than those coming from the South. In this sense, the average carcass weight in 2001 was 11.1, 20.1
and 21.7 kg for Spain, UK and Germany, respectively. These differences in lamb types and production systems are also associated with a high variation in both cooking and consumption habits, determining a wide range of preferences for certain type of meats and, therefore, generating some constraints in the commercial exchange (Hernando et al., 1996 and Sañudo et al., 1998). These difficulties are greater in sheep than in bovine species, given that lamb meat is more aromatic, so, it has more probability of being rejected by the most sensible consumers. There are some reasons to believe that significant differences may exist in lamb palatability attributes of different geographical sources due to variations in genetics, nutrition, slaughter weight and age, chilling rates, processing, and extent of postmortem ageing (Jeremiah, 1988). As a result, the better knowledge gathering in relation to those factors influencing the preferences of the end consumers around the world will generate more information for the future design of marketing and promoting campaigns of the Uruguayan lamb.	
Palabras-Clave: 	LAMB MEAT QUALITY; PRODUCTION SYSTEMS; SENSORY ANALYSIS.	
Thesagro: 	CALIDAD DE CARNE.	
Categoría del tema: 	L01 Ganadería	
URL: 	http://www.ainfo.inia.uy/digital/bitstream/item/6813/1/2005-icomst.pdf	
Registro original: 	INIA Tacuarembó (TBO)	
Ejemplares: 	TBO - (20822-1) - INI - PC - DD -  -  -  - DIS