Review: Factors affecting sheep carcass and meat quality attributes.

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Title

Review: Factors affecting sheep carcass and meat quality attributes.

Content partner

Massey University

Collection

Massey Research Online

Description

Sheep meat comes from a wide variety of farming systems utilising outdoor extensive to indoor intensive with animals of various ages at slaughter. In Europe, slaughter may occur from 4 weeks of age in suckling light lambs to adult ages. More than any other animal species used for meat production, there are strong country-specific preferences for sheep meat quality linked to production system characteristics such as dairy or grassland-based systems. This article critically reviews the current ...

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Format

Research paper

Research format

Journal article

Date created

2022-02

Creator

Prache S / Schreurs N / Guillier L

URL

https://hdl.handle.net/10179/70930

Related subjects

Animal characteristics / Fat / Muscle / On-farm factors / Pasture-feeding / Adipose Tissue / Animal Feed / Animals / Diet / Fatty Acids / Meat / Sheep / Taste

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(c) 2021 The Author/s

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