Review: Factors affecting sheep carcass and meat quality attributes

Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meat

(2020) Silvia Del Bianco et al.   MEAT SCIENCE

Tannin-rich sainfoin pellet supplementation reduces fat volatile indoles content and delays digestive parasitism in lambs grazing alfalfa

(2019) D. Rivaroli et al.   Animal

Sex-dependent effects of maternal undernutrition on growth performance, carcass characteristics and meat quality of lambs

(2019) Javier Ithurralde et al.   Livestock Science

Comparison of muscle fatty acid composition and lipid stability in lambs stall-fed or pasture-fed alfalfa with or without sainfoin pellet supplementation

(2019) D. Gruffat et al.   Animal

Carcass characteristics and meat quality of commercial lambs reared in different forage systems

(2019) Y. Ye et al.   Livestock Science

How does barley supplementation in lambs grazing alfalfa affect meat sensory quality and authentication?

(2018) T. Devincenzi et al.   Animal

Nutritional enhancement of sheep meat fatty acid profile for human health and wellbeing

(2018) Obert C. Chikwanha et al.   FOOD RESEARCH INTERNATIONAL

Factors affecting lamb eating quality and the potential for their integration into an MSA sheepmeat grading model

(2018) L. Pannier et al.   MEAT SCIENCE

Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat

(2018) Vasiliki Gkarane et al.   FOOD RESEARCH INTERNATIONAL

A consumer study of the effect of castration and slaughter age on the sensory quality of lamb meat

(2018) Rufielyn S. Gravador et al.   SMALL RUMINANT RESEARCH

Authentic sheep meat in the European Union: Factors influencing and validating its unique meat quality

(2017) Sara W Erasmus et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Nitrogen stable isotope and carotenoid pigments signatures in the meat as tools to trace back the diet: Comparison between two sheep breeds

(2017) Stefani Macari et al.   SMALL RUMINANT RESEARCH

Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere

(2016) J. Ortuño et al.   Animal

Composition differences between organic and conventional meat: a systematic literature review and meta-analysis

(2016) Dominika Średnicka-Tober et al.   BRITISH JOURNAL OF NUTRITION

Red meat and colorectal cancer: Nrf2-dependent antioxidant response contributes to the resistance of preneoplastic colon cells to fecal water of hemoglobin- and beef-fed rats

(2016) Reggie Surya et al.   CARCINOGENESIS

Fatty acid composition of ruminal digesta and longissimus muscle from lambs fed silage mixtures including red clover, sainfoin, and timothy12

(2016) L. Campidonico et al.   JOURNAL OF ANIMAL SCIENCE

Influence of commercial cut on proximate composition and fatty acid profile of Rasa Aragonesa light lamb

(2016) M.M. Campo et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

The effect of forage type on lamb carcass traits, meat quality and sensory traits

(2016) Gerlane F. De Brito et al.   MEAT SCIENCE

Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH

(2016) H. Calnan et al.   MEAT SCIENCE

Forage legumes rich in condensed tannins may increase n-3 fatty acid levels and sensory quality of lamb meat

(2015) Marion Girard et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Visible spectroscopy on carcass fat combined with chemometrics to distinguish pasture-fed, concentrate-fed and concentrate-finished pasture-fed lambs

(2015) Y. Huang et al.   MEAT SCIENCE

Growth performance and carcass characteristics of lambs grazing forage mixes inclusive of plantain (Plantago lanceolata L.) and chicory (Cichorium intybus L.)

(2015) S.C. Somasiri et al.   SMALL RUMINANT RESEARCH

Effects of suckling duration on growth, slaughtering and carcass quality characteristics of Kivircik lambs

(2015) Bulent Ekiz et al.   TROPICAL ANIMAL HEALTH AND PRODUCTION

Effect of linseed supplementation of the gestation and lactation diets of dairy ewes on the growth performance and the intramuscular fatty acid composition of their lambs

(2014) A. Nudda et al.   Animal

Eating quality of meat from six lamb breed types raised in Brazil

(2014) Carla Alves Monaco et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality

(2014) Iria Muíño et al.   MEAT SCIENCE

Quantification of the effects of castration on carcass and meat quality of sheep by meta-analysis

(2014) James Sales   MEAT SCIENCE

Influence of fresh alfalfa supplementation on fat skatole and indole concentration and chop odour and flavour in lambs grazing a cocksfoot pasture

(2014) T. Devincenzi et al.   MEAT SCIENCE

Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review

(2013) Peter J. Watkins et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of forage and retail packaging types on meat quality of long-term chilled lamb loins1

(2013) Y. H. B. Kim et al.   JOURNAL OF ANIMAL SCIENCE

Sustainable sheep production and consumer preference trends: Compatibilities, contradictions, and unresolved dilemmas

(2013) F. Montossi et al.   MEAT SCIENCE

Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb

(2013) L. Pannier et al.   MEAT SCIENCE

Animal factors affecting the meat quality of Australian lamb meat

(2013) R.H. Jacob et al.   MEAT SCIENCE

Alpha-linolenic and linoleic acid in meat and adipose tissue of grazing lambs differ among alpine pasture types with contrasting plant species and phenolic compound composition

(2013) H. Willems et al.   SMALL RUMINANT RESEARCH

Effects of two transport systems on lamb welfare and meat quality

(2012) G.C. Miranda‐de la Lama et al.   MEAT SCIENCE

Comparison of meat and carcass quality in organically reared and conventionally reared pasture-fed lambs

(2011) S. Prache et al.   Animal

Prediction of lamb meat fatty acid composition using near-infrared reflectance spectroscopy (NIRS)

(2011) F. Guy et al.   FOOD CHEMISTRY

Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom

(2011) M. Font i Furnols et al.   FOOD QUALITY AND PREFERENCE

Evaluation of control over the microbiological contamination of carcasses in a lamb carcass dressing process operated with or without pasteurizing treatment

(2011) K. Milios et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of stall finishing duration of Italian Merino lambs raised on pasture on intramuscular fatty acid composition

(2011) M. Scerra et al.   MEAT SCIENCE

The effect of maternal linseed supplementation and/or lamb linseed supplementation on muscle and subcutaneous adipose tissue fatty acid composition of indoor lambs

(2011) V. Berthelot et al.   MEAT SCIENCE

Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs

(2011) E. Kasapidou et al.   MEAT SCIENCE

Lamb meat — Importance of origin and grazing system for Italian and Norwegian consumers

(2011) Margrethe Hersleth et al.   MEAT SCIENCE

The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality

(2011) Valentina Vasta et al.   SMALL RUMINANT RESEARCH

A nonsense mutation in the beta-carotene oxygenase 2 (BCO2) gene is tightly associated with accumulation of carotenoids in adipose tissue in sheep (Ovis aries)

(2010) Dag I Våge et al.   BMC GENETICS

Genetic and environmental effects on meat quality

(2010) R.D. Warner et al.   MEAT SCIENCE

An innovative survey underlining the significant level of contamination by Toxoplasma gondii of ovine meat consumed in France

(2009) Lénaïg Halos et al.   INTERNATIONAL JOURNAL FOR PARASITOLOGY

Influence of feeding systems on cortisol levels, fat colour and instrumental meat quality in light lambs

(2009) S. Carrasco et al.   MEAT SCIENCE

Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems

(2009) V.C. Resconi et al.   MEAT SCIENCE

Pastoral flavour in meat products from ruminants fed fresh forages and its amelioration by forage condensed tannins

(2008) N.M. Schreurs et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Alternative feed resources and their effects on the quality of meat and milk from small ruminants

(2008) V. Vasta et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Compensatory growth and carcass composition of Barbarine lambs receiving different levels of feeding with partial replacement of the concentrate with feed blocks

(2008) N. Atti et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Effect of live weight and sex on physico-chemical and sensorial characteristics of Merino lamb meat

(2008) Juan Florencio Tejeda et al.   MEAT SCIENCE

Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumers

(2008) M. Font i Furnols et al.   MEAT SCIENCE

Muscularity and eating quality of lambs: Effects of breed, sex and selection of sires using muscularity measurements by computed tomography

(2007) E.A. Navajas et al.   MEAT SCIENCE