Key Factors Involved in Lamb Quality from Farm to Fork in Europe

摘要: Abstract World lamb consumption is approximately 2 kg per capita with large variations between continents, e.g., 17 in Oceania vs. 0.7 North America. With less than one million tonnes, the international trade of sheep meat contributes to a small percentage total exchanged countries. On other hand, represents highest rate species trading relation produced. It therefore likely find wide variability different products same market, and that conservation procedures (such as refrigeration, packaging or freezing), chemical composition, especially fat due its implication human health, flavour development juiciness perception (affected, i.e., by feeding age slaughter weight animal) acceptability (based on culinary background) could be considered important indicators this advantageous situation. In paper some studies related aforementioned are discussed.