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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó. |
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Fecha : |
11/11/2014 |
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Actualizado : |
05/05/2020 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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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. |
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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. |
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Título : |
Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers. |
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Fecha de publicación : |
2006 |
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Fuente / Imprenta : |
Meat 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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DOI : |
10.1016/j.meatsci.2005.09.002 |
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Idioma : |
Inglés |
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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. |
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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. |
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Palabras claves : |
ACEPTABILIDAD DE LOS CONSUMIDORES; AGEING; CONSUMERS; LAMB; PRODUCTION SYSTEMS. |
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Thesagro : |
CARNE. |
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Asunto categoría : |
A50 Investigación agraria |
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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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