03013naa a2200409 a 450000100080000000500110000800800410001902400390006010000230009924501090012226000090023150006190024052012800085965000100213965000210214965300180217065300210218865300160220965300140222565300120223965300150225165300090226665300120227570000180228770000170230570000170232270000160233970000160235570000150237170000170238670000160240370000190241970000160243870000140245470000170246877301180248510512232021-03-11       2009    bl uuuu     u00u1 u    #d7 a10.1016/j.meatsci.2008.07.0192DOI1 aFONT I FURNOLS, M.  aAcceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumers.  c2009  aArticle history: Received 8 April 2008 // Received in revised form 15 July 2008 // Accepted 18 July 2008. Acknowledgements: The authors thank INIA-Uruguay, INIA-Spain and AECI (Agencia Española de Cooperación Internacional) for their financial support. The authors would also thank Zoe Peters, M. José Bautista, Albert Brun, Patricia Lara, Erica Muela and Juan José Pardos in Spain, all the people and institutions involved in the French and German study, Anne Baker, Sue Hughes & Katie Hutchins in United Kingdom and Carolina Silveira, Wilfredo Zamir and Julio Costales in Uruguay for their technical support.  aIt is well known that the eating quality of lamb is highly affected by feeding systems. The aim of this study was to ascertain acceptability of Uruguayan lamb meat from animals fed on different diets (only pasture-D1, only concentrate-D4 and two combinations of both systems-D3 and D4) by consumers from different European countries (Spain, Germany, United Kingdom and France). One hundred and twenty castrated Corriedale lambs were reared to 28.2 ± 0.8 kg live weight and then thirty lambs were allocated to each diet and reared to 40 kg live weight. Sections of loin were cooked using contact grills until the internal temperature of the muscle reached 72 C (65 C in France), cut and then served to consumers. A minimum of 180 consumers per country evaluated overall liking, flavour and tenderness acceptability of lamb from the 4 diets in sessions of 10 consumers using 8-point category scales. Globally consumers preferred lamb fed on concentrate or the combination of concentrate and pasture to lamb fed only on pasture. However, different segments of consumers were identified in each country based on their lamb acceptability. This information contributes to the identification of developing different commercial strategies in relation to the consumer segments found.  aCARNE  aNUTRICION ANIMAL  aACCEPTABILITY  aANIMAL NUTRITION  aCONCENTRATE  aCONSUMERS  aFEEDING  aGANADERÍA  aLAMB  aPASTURE1 aREALINI, C.E.1 aGUERRERO, L.1 aOLIVER, M.A.1 aSAÑUDO, C.1 aCAMPO, M.M.1 aNUTE, G.R.1 aCAÑEQUE, V.1 aALVAREZ, I.1 aSAN JULIAN, R.1 aLUZARDO, S.1 aBRITO, G.1 aMONTOSSI, F.  tMeat Science, Volume 81, Issue 1, January 2009, Pages 196-202. Doi: https://doi.org/10.1016/j.meatsci.2008.07.019