Author/Authors :
Font i Furnols، نويسنده , , M. and Juliلn، نويسنده , , R. San and Guerrero، نويسنده , , L. and Saٌudo، نويسنده , , C. and Campo، نويسنده , , M.M. and Olleta، نويسنده , , J.L. and Oliver، نويسنده , , M.A. and Caٌeque، نويسنده , , V. and ءlvarez، نويسنده , , I. and Dيaz، نويسنده , , M.T. and Branscheid، نويسنده , , W. and Wicke، نويسنده , , M. and Nute، نويسنده , , G.R. and Montossi، نويسنده , , F.، نويسنده ,
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 1.5 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.
Keywords :
Lamb , Consumers , ageing , Production systems
