Sheep meat comes from various animal husbandry systems using, from large fields to intensive internal slaughter of animals of different ages. In Europe, slaughter can range from 4-week-old light suckling lambs to adulthood. Compared with any other animal species used in meat production, the preference of countries for lamb quality is related to the characteristics of the production system (such as dairy or grassland-based systems). This article critically reviews the current state of knowledge about the factors affecting carcass and lamb quality. Quality has been broken down into six basic attributes: business, sensory, nutrition, technology, safety, and image. The latter includes the ethical, cultural, and environmental aspects related to the way meat is produced and its source, and these aspects are particularly valued.

There are many quality labels in Europe. Throughout the process from the conception of the animal to the consumer, the quality of meat continues to improve, but it may also deteriorate. Our review pointed out critical periods such as pregnancy and pre-slaughter and slaughter, as well as key factors such as animal diet, through their direct effects on fatty acid profiles, antioxidants, and volatile content, as well as mediated indirect effects the age, animal. Also pointed out the difficulties in predicting the sensory attributes of, especially smell and taste. The possible confrontation between different quality dimensions is emphasized.

For example, pasture feeding has a positive effect on nutritional image and attributes (through its influence on the fatty acid profile of meat lipids), but it increases the risk of odor and flavor for sensitive consumers, as well as the variability associated with meat quality. Animal variability. Age at slaughter. Therefore, the change to a more ecological and low-input agricultural system can bring benefits for the image and nutritional characteristics of the meat, but also risks for companies (lack of fat in the carcass, insufficient feed during critical periods production cycle, irregular supply). The senses (the meat has a stronger flavor and a darker color) and the variability of the carcass and the quality of the sheep meat. Additionally, genetic selection for lean meat production is effective in producing meatier carcasses, but it will harm the fat content in the muscle and the food quality of the meat, and it will make it difficult for the lambs to end up on the grass. Various tools are being developed to assess and predict quality to better consider all aspects of quality in consumer information, farmer payments, and genetic selection.

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With Regards
ALINA SMITH
Journal of Animal Sciences and Livestock Production