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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
Fecha : |
21/02/2014 |
Actualizado : |
16/06/2021 |
Tipo de producción científica : |
Documentos |
Autor : |
PÉREZ CLARIGET, R.; NICOLA, A.; MANTERO, J.; CHIESA, C.; CANABERO, M.J.; PASCAL, A. |
Título : |
Resultados obtenidos en estudios en estacionalidad reproductiva de ovejas lecheras. |
Fecha de publicación : |
1994 |
Fuente / Imprenta : |
In: INIA Las Brujas. Programa Ovinos y Caprinos. Seminario-Taller Avances en Investigaciones en Producción de Leche Ovina, 1., 2-3 agosto 1994. Canelones (UY): INIA Las Brujas, 1994. |
Páginas : |
p. 5-8 |
Serie : |
(INIA Serie Actividades de Difusión ; 23) |
Idioma : |
Español |
Thesagro : |
ANIMALES LECHEROS; CICLO ESTRAL; OVINOS; RAZAS (ANIMALES); RITMOS BIOLOGICOS. |
Asunto categoría : |
-- |
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/7364/1/SAD-23-LB.pdf#page=7
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Marc : |
LEADER 00854naa a2200253 a 4500 001 1012376 005 2021-06-16 008 1994 bl uuuu u00u1 u #d 100 1 $aPÉREZ CLARIGET, R. 245 $aResultados obtenidos en estudios en estacionalidad reproductiva de ovejas lecheras. 260 $c1994 300 $ap. 5-8 490 $a(INIA Serie Actividades de Difusión ; 23) 650 $aANIMALES LECHEROS 650 $aCICLO ESTRAL 650 $aOVINOS 650 $aRAZAS (ANIMALES) 650 $aRITMOS BIOLOGICOS 700 1 $aNICOLA, A. 700 1 $aMANTERO, J. 700 1 $aCHIESA, C. 700 1 $aCANABERO, M.J. 700 1 $aPASCAL, A. 773 $tIn: INIA Las Brujas. Programa Ovinos y Caprinos. Seminario-Taller Avances en Investigaciones en Producción de Leche Ovina, 1., 2-3 agosto 1994. Canelones (UY): INIA Las Brujas, 1994.
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INIA Las Brujas (LB) |
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Biblioteca (s) : |
INIA Tacuarembó. |
Fecha actual : |
21/02/2014 |
Actualizado : |
05/06/2017 |
Tipo de producción científica : |
Trabajos en Congresos/Conferencias |
Autor : |
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. |
Fecha 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. MenosMarketing 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 a... Presentar Todo |
Palabras claves : |
LAMB MEAT QUALITY; PRODUCTION SYSTEMS; SENSORY ANALYSIS. |
Thesagro : |
CALIDAD DE CARNE. |
Asunto categoría : |
L01 Ganadería |
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/6813/1/2005-icomst.pdf
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Marc : |
LEADER 03071nam a2200265 a 4500 001 1020822 005 2017-06-05 008 2005 bl uuuu u01u1 u #d 100 1 $aSAN JULIÁN, R. 245 $aSensorialy evaluation of lamb meat produced under different production systems of Uruguay.$h[electronic resource] 260 $aIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 51., 2005, Baltimore, Maryland, USA. Proceedings.$c2005 300 $ap. 166-173 520 $aMarketing 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. 650 $aCALIDAD DE CARNE 653 $aLAMB MEAT QUALITY 653 $aPRODUCTION SYSTEMS 653 $aSENSORY ANALYSIS 700 1 $aNUTE, G. 700 1 $aSAÑUDO, C. 700 1 $aFONT I FURNOLS, M. 700 1 $aGUERRERO, L. 700 1 $aMONTOSSI, F. 700 1 $aMONSÓN, F. 700 1 $aMARTÍNEZ CEREZO, S. 700 1 $aPARDOS, J.J.
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