Resumen de Efecto del sistema de producción sobre la calidad sensorial de la carne de cordero medida mediante una prueba de consumidores

Begoña Panea Doblado, Guillermo Ripoll García, Rafael Delfa Belenguer, S. Carrasco, María Ángeles Latorre Górriz, Margalida Joy Torrens

• español

  Se ha utilizado una prueba de consumidores para estudiar la influencia de cuatro sistemas de producción diferentes sobre la calidad sensorial de la carne de cordero. Se utilizaron12 corderos de cada tratamiento, sacrificados a los 22-24 Kg. de peso vivo. Los tratamientos fueron los siguientes: EXT: ovejas y corderos en pastoreo de alfalfa. EXT+S: ovejas y corderos en pastoreo de alfalfa y el cordero disponía de suplemento. INT: ovejas en pastoreo 8h/d y los corderos permanecían estabulados con pienso ad limitum. EST: ovejas y corderos estabulados permanentemente con pienso ad limitum. Las muestras, obtenidas del L. lumborum, fueron probadas por 106 consumidores que valoraron la apreciación general, la calidad del sabor y la terneza utilizando una escala estructurada de 4 puntos. Sólo se han encontrado diferencias entre tratamientos para la terneza. La edad y el sexo de los consumidores influyeron en la valoración de la carne. Los resultados implican que el pastoreo en alfalfa permite la producción de corderos ligeros sin modificar la apreciación del consumidor.

• English

  The influence of four management systems on lamb meat sensory characteristics were measured by a consumers test. Twelve non-castrated males from each treatment were slaughtered at 22-24 kg live weight. The treatments studied were: GR: Lambs and their dams continuously grazing on alfalfa pasture without any supplement; GR+S: lambs and their dams were continuously grazing on alfalfa pasture and lambs had free access to concentrate; RAT-GR: ewes grazed during 8h/day, while lambs remained indoors and were fed with ewe milk and concentrate ad libitum until weaning and thereafter only concentrate and straw and IND: ewes and lambs were kept permanently indoors; lambs were fed the same as GR+S and ewe had free access to a total mixed ration (IND). Samples, obtained from L. lumborum, were tasted by a 106 consumers which evaluated overall appraisal, taste quality and tenderness using a structured scale of 4 points. Slight differences among treatments were found only for tenderness. Sex and age of consumers influence to the final result. Therefore, results would imply that grazing alfalfa allows the production of light lambs without modify consumer’s appraisal in comparison to those produced under indoor systems.