کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2452312 1109717 2006 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers
چکیده انگلیسی

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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 72, Issue 3, March 2006, Pages 545–554
نویسندگان
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