Key Factors Involved in Lamb Quality from Farm to Fork in Europe

查看全文 作　　者：Carlos Sa[1]udo;Erica [1]Muela;María del Mar [1]Campo

机构地区：[1]Department of Animal Production and Food Science,University of Zaragoza

出　　处：《Journal of Integrative Agriculture》索引2013年第12卷第11期,共12页

摘　　要：World lamb consumption is approximately 2 kg per capita with large variations between continents,e.g.,17 kg in Oceania vs.0.7 kg in North America.With less than one million tonnes,the international trade of sheep meat contributes to a small percentage of the total meat exchanged between countries.On the other hand,lamb represents the highest rate of species trading in relation to the total sheep meat produced.It is therefore likely to find a wide variability of different lamb products in the same market,and that the conservation procedures(such as refrigeration,packaging or freezing),chemical composition,especially the fat due to its implication in human health,flavour development and juiciness perception(affected,i.e.,by the feeding or the age or slaughter weight of the animal) and acceptability(based on culinary background) could be considered important indicators of this advantageous situation.In this paper some studies related to the aforementioned indicators are discussed. 关键词：欧洲餐桌农场质量羔羊绵羊肉国际贸易保护程序

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Key Factors Involved in Lamb Quality from Farm to Fork in Europe

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