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Small ruminant production systems and factors affecting lamb meat quality
C San˜udo1, A Sanchez, M Alfonso
1Department of Animal Production, University of Zaragoza, 50.013 Zaragoza, Spain.
Meat Science
|November 9, 2011
Summary
Sheep production systems impact Mediterranean environments. Factors influencing lamb meat quality include production, pre-slaughter, and post-slaughter conditions, alongside cultural acceptance.
Area of Science:
- Agricultural Science
- Environmental Science
- Food Science
Background:
- Overview of sheep production systems in the Mediterranean region.
- Description of various lamb production systems in Spain.
- Review of knowledge on lamb meat quality factors from the 1990s.
Purpose of the Study:
- To describe the environmental influence of sheep production systems in the Mediterranean.
- To review factors affecting lamb meat quality, focusing on production and slaughter processes.
- To discuss the role of culinary background in sheep meat acceptance.
Main Methods:
- Literature review of sheep production systems and environmental impacts.
- Synthesis of existing knowledge on factors influencing lamb meat and carcass quality.
- Analysis of socio-cultural aspects related to sheep meat consumption.
Main Results:
- Identified key productive and pre-slaughter factors affecting carcass quality.
- Highlighted post-slaughter factors critical for determining meat quality.
- Emphasized the importance of cultural context in consumer acceptance of sheep meat.
Conclusions:
- Sheep production systems have notable environmental implications in Mediterranean areas.
- A comprehensive understanding of pre- and post-slaughter factors is crucial for optimizing lamb meat quality.
- Culinary traditions significantly influence the acceptance and consumption of sheep meat.
