The Istrian Milk (or Istriana) is an endangered sheep of the Pramenka group, spread over the Adriatic Karst region of three bordering countries: Croatia, Italy and Slovenia. Its preservation is functional to the protection and restoration of the classic, high ecological value landscape of North-Adriatic uplands. Typification and differentiation are considered very effective in adding value to livestock products and improving their appeal. To provide objective information on the meat quality of Istrian Milk light lamb, the loins (longissimus dorsi muscle) of thirty suckling lambs from three theses, differing in rearing practices and feeding regime (milk, milk and concentrates, milk and grazed forage), were analysed. The results showed that there are substantial differences between lamb types in the sensory-perceived qualities of their meat. These differences included texture profile, mainly linked to rearing systems, and various odour and flavour attributes, mainly related to feed consumed by the animal.
Sensory quality of Italian Istrian Milk lamb meat as affected by production system / E., Piasentier; M., Morgante; R., Valusso; Volpelli, Luisa Antonella. - In: OPTIONS MÉDITERRANÉENNES. SÉRIE A: SÉMINAIRES MÉDITERRANÉENS. - ISSN 1016-121X. - ELETTRONICO. - 67:(2005), pp. 145-150. (Intervento presentato al convegno First Joint Seminar of the FAO-CIHEAM Sheep and Goat Nutrition and Mountain and Mediterranean Pasture Sub-Networks tenutosi a Granada, Spain nel 2-4 October 2003).
Sensory quality of Italian Istrian Milk lamb meat as affected by production system
VOLPELLI, Luisa Antonella
2005
Abstract
The Istrian Milk (or Istriana) is an endangered sheep of the Pramenka group, spread over the Adriatic Karst region of three bordering countries: Croatia, Italy and Slovenia. Its preservation is functional to the protection and restoration of the classic, high ecological value landscape of North-Adriatic uplands. Typification and differentiation are considered very effective in adding value to livestock products and improving their appeal. To provide objective information on the meat quality of Istrian Milk light lamb, the loins (longissimus dorsi muscle) of thirty suckling lambs from three theses, differing in rearing practices and feeding regime (milk, milk and concentrates, milk and grazed forage), were analysed. The results showed that there are substantial differences between lamb types in the sensory-perceived qualities of their meat. These differences included texture profile, mainly linked to rearing systems, and various odour and flavour attributes, mainly related to feed consumed by the animal.
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