María Teresa Díaz

TL;DR: Meat quality, pH, water-holding capacity and collagen content parameters were not affected by the production systems, and the color of the longissimus dorsi muscle was somewhat darker in lambs fattened at pasture, but no color differences were seen in the rectus abdominis muscle.

TL;DR: Frozen storage for 90days resulted in a reduction in water holding capacity, without differences in juiciness, and an interaction between Warner-Braztler shear force and tenderness values resulted from larger differences between frozen storage periods at shorter ageing periods than those at longer ageing periods.

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: Meat quality measures that were more effective to define the first PC were the meat colour measurements, whereas the sensorial variables defined the second PC, which implies small differences between meat quality in this range of carcass weight.

TL;DR: Results indicate that consumers did not prefer the same type of meat within the same country and it is possible that there are individual preferences that could lead to the concept of market segmentation being based on taste preferences.