G.R. Nute

TL;DR: Interest in meat fatty acid composition stems mainly from the need to find ways to produce healthier meat, i.e. with a higher ratio of polyunsaturated (PUFA) to saturated fatty acids and a more favourable balance between n-6 and n-3 PUFA.

TL;DR: The grass-based system increased the percentage of C18:1 trans fatty acid isomers in both breeds and the content of the beneficial n -3 polyunsaturated fatty acids and conjugated linoleic acids in beef muscle was significantly higher in animals on the grass- based system.

TL;DR: The fatty acid composition of commercial lambs from different production systems of Spain, Germany, United Kingdom and of two types of Uruguayan lambs (heavy and light) was studied and principal component analysis was performed to study the relationship between fatty acids.

TL;DR: Organic lamb had a better eating quality than conventional lamb in terms of juiciness, flavour, flavour and overall liking, thus providing some evidence for the perception among consumers that organic products 'taste better'.

TL;DR: To ascertain acceptability of Uruguayan lamb meat from animals fed on different diets by consumers from different European countries, different segments of consumers were identified in each country based on their lamb acceptability.