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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó. |
Fecha : |
11/11/2014 |
Actualizado : |
05/05/2020 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Autor : |
FONT I FURNOLS, M.; SAN JULIAN, R.; GUERRERO, L.; SAÑUDO, C.; CAMPO, M.M.; OLLETA, J.L.; OLIVER, M.A.; CAÑEQUE, V.; ALVAREZ, I.; DIAZ, M.T.; BRANSCHEID, W.; WICKE, M.; NUTE, G.R.; MONTOSSI, F. |
Afiliación : |
MARIA FONT I FURNOLS, IRTA-Centre de Tecnologia de la Carn, Monells (Girona), Spain; ROBERTO SAN JULIAN SANCHEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; LUIS GUERRERO ASOREY, IRTA-Centre de Tecnologia de la Carn, Monells (Girona), Spain; CARLOS SAÑUDO, Facultad de Veterinaria, Zaragoza, Spain; M.M. CAMPO, Facultad de Veterinaria, Zaragoza, Spain; JOSÉ LUIS O. OLLETA, Facultad de Veterinaria, Zaragoza, Spain; MARÍAANGELS OLIVER, IRTA-Centre de Tecnologia de la Carn, Monells (Girona), Spain; VICENTE CAÑEQUE, SGIT-INIA Madrid, Spain; INMACULADA ALVAREZ, SGIT-INIA Madrid, Spain; MARÍA TERESA DÍAZ, SGIT-INIA Madrid, Spain; WOLFGANG BRANSCHEID, Institut for Meat Production and Market Research, Kulmbach, Germany; MICHAEL WICKE, Forschungs- und Studienzentrum fur Veredelungswirtschaft der Universitat Gottingen, Vechta, Germany; GEOFFREY R. NUTE, Division of Farm Animal Science, University of Bristol, Langford, United Kingdom; FABIO MARCELO MONTOSSI PORCHILE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
Título : |
Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers. |
Fecha de publicación : |
2006 |
Fuente / Imprenta : |
Meat Science, Volume 72, Issue 3, March 2006, Pages 545-554. DOI: https://doi.org/10.1016/j.meatsci.2005.09.002 |
DOI : |
10.1016/j.meatsci.2005.09.002 |
Idioma : |
Inglés |
Notas : |
Article history: Received 26 April 2005// Received in revised form 9 September 2005// Accepted 9 September 2005. Acknowledgements: We thank the AECI, INIA-Spain and INIA-Uruguay
for their financial support, the people of the different teamsand the Institute of Grassland and Environmental Research (Wales, UK) for their technical support. |
Contenido : |
In the present study German (DE), Spanish (ES) and British (UK) consumers acceptance of lamb from their own country compared to lamb from Uruguay (UY) was evaluated. Two-hundred consumers in each country evaluated tenderness, flavour and overall acceptability of four types of lamb, two from UY (light and heavy lambs aged 20 d) and 2 local (with two ageing times, 7 and 20 d). In each country 1.5 cm-thick slices of lamb were evaluated by previously selected consumers in controlled conditions. DE and UK consumers showed significantly (P < 0.05) different acceptability scores between samples, the lamb from heavier animals and aged 20 d being the most appreciated. On the other hand the majority of the ES consumers significantly (P < 0.05) preferred the meat from lighter lambs. Production systems, cultural aspects and consumption habits seem to affect the acceptability of the lamb to the consumers. |
Palabras claves : |
ACEPTABILIDAD DE LOS CONSUMIDORES; AGEING; CONSUMERS; LAMB; PRODUCTION SYSTEMS. |
Thesagro : |
CARNE. |
Asunto categoría : |
A50 Investigación agraria |
Marc : |
LEADER 02316naa a2200373 a 4500 001 1051561 005 2020-05-05 008 2006 bl uuuu u00u1 u #d 024 7 $a10.1016/j.meatsci.2005.09.002$2DOI 100 1 $aFONT I FURNOLS, M. 245 $aAcceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers. 260 $c2006 500 $aArticle history: Received 26 April 2005// Received in revised form 9 September 2005// Accepted 9 September 2005. Acknowledgements: We thank the AECI, INIA-Spain and INIA-Uruguay for their financial support, the people of the different teamsand the Institute of Grassland and Environmental Research (Wales, UK) for their technical support. 520 $aIn the present study German (DE), Spanish (ES) and British (UK) consumers acceptance of lamb from their own country compared to lamb from Uruguay (UY) was evaluated. Two-hundred consumers in each country evaluated tenderness, flavour and overall acceptability of four types of lamb, two from UY (light and heavy lambs aged 20 d) and 2 local (with two ageing times, 7 and 20 d). In each country 1.5 cm-thick slices of lamb were evaluated by previously selected consumers in controlled conditions. DE and UK consumers showed significantly (P < 0.05) different acceptability scores between samples, the lamb from heavier animals and aged 20 d being the most appreciated. On the other hand the majority of the ES consumers significantly (P < 0.05) preferred the meat from lighter lambs. Production systems, cultural aspects and consumption habits seem to affect the acceptability of the lamb to the consumers. 650 $aCARNE 653 $aACEPTABILIDAD DE LOS CONSUMIDORES 653 $aAGEING 653 $aCONSUMERS 653 $aLAMB 653 $aPRODUCTION SYSTEMS 700 1 $aSAN JULIAN, R. 700 1 $aGUERRERO, L. 700 1 $aSAÑUDO, C. 700 1 $aCAMPO, M.M. 700 1 $aOLLETA, J.L. 700 1 $aOLIVER, M.A. 700 1 $aCAÑEQUE, V. 700 1 $aALVAREZ, I. 700 1 $aDIAZ, M.T. 700 1 $aBRANSCHEID, W. 700 1 $aWICKE, M. 700 1 $aNUTE, G.R. 700 1 $aMONTOSSI, F. 773 $tMeat Science, Volume 72, Issue 3, March 2006, Pages 545-554. DOI: https://doi.org/10.1016/j.meatsci.2005.09.002
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1. | | CRAIGIE, C.R.; NAVAJAS, E.A.; PURCHAS, R.W.; MALTIN, C.A.; BUNGER, L.; HOSKIN, S.O.; ROSS, D.W.; MORRIS, S.T.; ROEHE, R. A review of the development and use of video image analysis (VIA) for beef carcass evaluation as an alternative to the current EUROP system and other subjective systems. Meat Science, 2012, vol.92, no.4, p.307-318. doi: https://doi.org/10.1016/j.meatsci.2012.05.028 Article history: Received 22 July 2011 / Received in revised form 26 April 2012 / Accepted 31 May 2012.Tipo: Artículos en Revistas Indexadas Internacionales | Circulación / Nivel : A - 1 |
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