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Titre du document / Document title

Meat quality of lamb: Pre-slaughter fattening on cultivated or mountain range pastures

Auteur(s) / Author(s)

LIND Vibeke (1) ; BERG Jan (2) ; EIK Lars Olav (2) ; MØLMANN Jørgen (1) ; HAUGLAND Espen (1) ; JØRGENSEN Marit (1) ; HERSLETH Margrethe (3) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Institute for Agricultural and Environmental Research, Arctic Agriculture and Land Use Division, Tjotta, 8860 Tjøtta, NORVEGE
(2) Norwegian University of Life Sciences, Department of Animal and Aquacultural Sciences, P.O. Box 5003, 1432 As, NORVEGE
(3) Nofima Mat AS, Osloveien 1, 1430 Ås, NORVEGE

Résumé / Abstract

Many consumers perceive lamb meat from mountain pastures to be of superior quality, a quality that may be altered if lambs are kept for a longer period on cultivated pastures before slaughtering. The objective of this experiment was to compare sensory profile and fatty acid composition in meat from lambs slaughtered directly from unimproved mountain pastures with meat from lambs raised on unimproved mountain pastures and fattened on biodiverse cultivated pastures for 26, 39 and 42 days before slaughtering. The experiment was conducted at two different locations in Norway in 2006 and 2007, with a total of 124 Norwegian Crossbred Sheep lambs. Loin samples of M. Longissimus dorsi from lambs above a body weight of 40 kg were selected and analysed for sensory attributes. Fatty acid composition was determined in the subcutaneous fat over the Longissimus dorsi. Small but significant differences were found in hardness, tenderness, fattiness, metallic and rancid flavour, and in polyunsaturated fatty acids. This indicates that to a small extent pre-slaughter fattening on cultivated pastures alters meat characteristics.

Revue / Journal Title

Meat science    ISSN  0309-1740   CODEN MESCDN 

Source / Source

2009, vol. 83, no4, pp. 706-712 [7 page(s) (article)] (3/4 p.)

Langue / Language

Anglais

Editeur / Publisher

Elsevier, Kidlington, ROYAUME-UNI  (1977) (Revue)

Mots-clés anglais / English Keywords

Lipids

;

Meat product

;

Fatty acids

;

Slaughter

;

Quality

;

Meat

;

Mots-clés français / French Keywords

Lipide

;

Produit carné

;

Acide gras

;

Abattage

;

Qualité

;

Viande

;

Mots-clés espagnols / Spanish Keywords

Lípido

;

Producto de carne

;

Acido graso

;

Matanza

;

Calidad

;

Carne

;

Mots-clés d'auteur / Author Keywords

Lamb

;

Meat quality

;

Sensory attributes

;

Fatty acid

;

Pastures

;

Localisation / Location

INIST-CNRS, Cote INIST : 17821, 35400017029241.0190

Nº notice refdoc (ud4) : 22010761



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