Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers |
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Authors: | Font I Furnols M Julián R San Guerrero L Sañudo C Campo M M Olleta J L Oliver M A Cañeque V Alvarez I Díaz M T Branscheid W Wicke M Nute G R Montossi F |
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Affiliation: | IRTA-Centre de Tecnologia de la Carn, Monells (Girona), Spain. |
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Abstract: | 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 1.5cm-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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Keywords: | Lamb Consumers Ageing Production systems |
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