La viande et la carcasse des agneaux : les principales qualités recherchées

Abstract

Although its consumption has regularly declined in France since 25 years, lamb meat bears a high symbolic value, both cultural and religious. The French sector is characterized by a high diversity of production systems and breeds to which correspond different lamb rearing and fattening practices, which have important implications for the sensory and nutritional quality of the meat and the carcass. The purpose of this paper is to review the main qualities required for lamb meat and present the major research questions.