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Abstract: It 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 40kg 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. [Copyright &y& Elsevier]

Abstract: The acceptability of beef from Uruguay (UY), based on eating quality, was compared with beef produced in different European countries (Germany, DE, Spain, ES and United Kingdom, UK). Consumer tests were conducted in DE, ES and UK (each comprising 200 consumers) using ‘Hall Tests’. In each country four samples were evaluated, two from Hereford steers from UY (finished at 2 and 3 years) and two from local meat (the same meat sample aged 7 or 20d). Consumers evaluated tenderness, flavour and overall acceptability using 8-point category scales. Hierarchical cluster analysis, highlighted the existence of different clusters of consumers. Two main clusters were identified in DE and UK. The main cluster identified in DE, was labelled as Prefer foreign-imported beef (n =128). These consumers preferred (P <0.05) the samples from UY_2y in terms of tenderness and overall acceptability. The other cluster was labelled as Prefer local beef in terms of flavour and overall acceptability (P <0.05) and comprised the majority of consumers from ES (n =176) and UK (n =153) and the cluster 2 from DE (n =69). UK, cluster 2 (n =33) that did not discriminate between origin and ageing time of beef. These 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. It would appear that Uruguayan beef would be very acceptable in Germany and to a lesser extent in Britain and Spain, although further studies are required that include labelling information. [Copyright &y& Elsevier]

Abstract: In the present study German (DE), Spanish (ES) and British (UK) consumers’ acceptance of lamb from their own country compared to lamb from Uruguay (UY) was evaluated. Two-hundred consumers in each country evaluated tenderness, flavour and overall acceptability of four types of lamb, two from UY (light and heavy lambs aged 20 d) and 2 local (with two ageing times, 7 and 20 d). In each country 1.5cm-thick slices of lamb were evaluated by previously selected consumers in controlled conditions. DE and UK consumers showed significantly (P <0.05) different acceptability scores between samples, the lamb from heavier animals and aged 20 d being the most appreciated. On the other hand the majority of the ES consumers significantly (P <0.05) preferred the meat from lighter lambs. Production systems, cultural aspects and consumption habits seem to affect the acceptability of the lamb to the consumers. [Copyright &y& Elsevier]

Abstract: 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. Concentrate fed lambs, as Spanish lambs, displayed the highest proportions of linoleic acid (C18:2), while Uruguayan lambs, reared under extensive grazing conditions, showed the highest proportions of linolenic acid (C18:3), due to the great concentration of this fatty acid in grass. German and British lambs, which were fed grass and concentrate, displayed intermediate proportions of linolenic acid (C18:3). Heavy Uruguayan lambs had higher intramuscular fat content (5.92%) than German (4.25%) and British (4.32%) lambs, and this content was twofold higher than light lambs (Spanish (2.41%) and light Uruguayan (3.05%)). Heavy Uruguayan, German and British lambs had a low polyunsaturated/saturated (P/S) ratio due to their high saturated fatty acid (SFA) content and proportion. Principal component analysis was performed to study the relationship between fatty acids. Spanish lambs were clearly separated from the other types and were situated close to the proportions of short chain and n −6 fatty acids and n −6/n −3 ratio in the data plot for fatty acid proportions. Light Uruguayan lambs were located close to long chain fatty acids, and heavy Uruguayan and British lambs were placed near the antithrombotic potential (ATT), stearic acid (C18:0), SFA and conjugated linoleic acid (CLA) proportions. German lambs were located between Spanish lambs and the other types. [Copyright &y& Elsevier]