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| Revilla, I.; Vivar-Quintana, A.M.; Lurueña-Martínez, M.A.; Palacios, C.; Severiano-Pérez, P.. |
| Samples of suckling lambs (n=40) of two breeds reared under conventional and organic conditions were analysed to asses physico-chemical characteristics, including instrumental texture, and nutritional quality in terms of fatty acid composition. Consumer acceptance was also studied using the home-use test. Results revealed that organic suckling lamb meat is healthier as shown by the lower saturated fatty acid levels, the higher polyunsaturated fatty acid contents and the higher 6/3 ratiko. The organic meat had lower instrumental hardness, received higher scores in all sensory parameters, and had statistically better fat sensation and higher ratings for overall liking. These results lend support to the notion among consumers that organic products are... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Consumer issues; Sheep and goats. |
| Ano: 2008 |
URL: http://orgprints.org/12157/2/12157.pdf |
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| Revilla, I.; Lurueña-Martínez, M.A.; Blanco-Lopez, M.A.; Vivar-Quintana, A.M.; Palacios, C.; Severiano-Pérez, P.. |
| 40 L. dorsi muscles from the left half carcass of suckling lambs raised under both organic and conventional systems were evaluated by a sixteen-member trained panel, following QDA methodology. After developing a common vocabulary for the evaluation of characteristics, 30 meat descriptors in raw and grilled meat were selected. Additionally,overall appreciation was evaluated by 140 consumers in a home-use test. The results obtained show that the appearance of the organic meat was more fibrous, darker, and with a lower aroma intensity than the conventional counterpart, but with no differences in homogeneity or juiciness. In grilled meat, the organic samples had less subcutaneous fat,less fatness, a less fibrous texture and less aroma intensity, but also less... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Sheep and goats. |
| Ano: 2009 |
URL: http://orgprints.org/18582/1/CJFS_27_Special_S267%2DS270.pdf |
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| Palacios, C.; Revilla, I.; Vivar-Quintana, A.M.; Lurueña-Martínez, M.A.; Severiano-Pérez, P.. |
| Carcass characteristics of sucking lambs (n= 40) of two breeds reared under conventional and organic conditions were analysed including objective and subjective parameters for fatness and conformation, meat and fat colour. Consumer acceptance was also studied using the home-use test. Results showed that the characteristics of the carcass of suckling lamb were similar for both types of production systems pointing out that organic production system did not affect fatness or muscle development. However, organic meat was darker (higher L* and a* values) probably related with the higher amount of exercise, although fat was not more yellow. In contrast consumers did not consider organic meat darker and there were not significant differences in appearance related... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Consumer issues; Sheep and goats. |
| Ano: 2008 |
URL: http://orgprints.org/12563/1/12563.pdf |
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