title: Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers.
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.
authors: IRTA-Centre de Tecnologia de la Carn, Monells (Girona), Spain.
authors: M
authors: M
authors: Font I Furnols
authors: R San
authors: RS
authors: Julián
authors: L
authors: L
authors: Guerrero
authors: C
authors: C
authors: Sañudo
authors: M M
authors: MM
authors: Campo
authors: J L
authors: JL
authors: Olleta
authors: M A
authors: MA
authors: Oliver
authors: V
authors: V
authors: Cañeque
authors: I
authors: I
authors: Alvarez
authors: M T
authors: MT
authors: Díaz
authors: W
authors: W
authors: Branscheid
authors: M
authors: M
authors: Wicke
authors: G R
authors: GR
authors: Nute
authors: F
authors: F
authors: Montossi