The research aims to assess how different factors influence the quality of lamb meat in silvopastoral environments.
Analyzed the impact of lamb breed on meat quality
Examined dietary influences on lamb growth and flavor
Evaluated processing techniques post-slaughter
Identified significant differences in meat quality based on breed
Found that dietary variations notably affect tenderness and flavor
Discussed how processing methods contribute to overall meat quality
Abstract
Lamb meat quality is influenced by a number of factors, such as the breed of lamb, its diet, the conditions under which it is reared and the way the meat is processed and handled after slaughter.