02316naa a2200373 a 450000100080000000500110000800800410001902400390006010000230009924501220012226000090024450003430025352009100059665000100150665300380151665300110155465300140156565300090157965300230158870000190161170000170163070000160164770000160166370000170167970000170169670000170171370000160173070000150174670000190176170000140178070000150179470000170180977301160182610515612020-05-05       2006    bl uuuu     u00u1 u    #d7 a10.1016/j.meatsci.2005.09.0022DOI1 aFONT I FURNOLS, M.  aAcceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers.  c2006  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.  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.  aCARNE  aACEPTABILIDAD DE LOS CONSUMIDORES  aAGEING  aCONSUMERS  aLAMB  aPRODUCTION SYSTEMS1 aSAN JULIAN, R.1 aGUERRERO, L.1 aSAÑUDO, C.1 aCAMPO, M.M.1 aOLLETA, J.L.1 aOLIVER, M.A.1 aCAÑEQUE, V.1 aALVAREZ, I.1 aDIAZ, M.T.1 aBRANSCHEID, W.1 aWICKE, M.1 aNUTE, G.R.1 aMONTOSSI, F.  tMeat Science, Volume 72, Issue 3, March 2006, Pages 545-554. DOI: https://doi.org/10.1016/j.meatsci.2005.09.002