Publicação
Market opportunities and new sheep meat products produced by sustainable farming system
| Resumo: | Within the scope of the Open2preserve project in northern Portugal, an integrated assessment has been developed to evaluate the efficiency of pyric herbivory to maintain open landscapes and the farm products' quality of livestock products using it. As a measurement of farm system evaluation, some meat products quality was analysed, particularly meat lamb and some meat processed products as hamburgers, sausages, pâtés, and cured legs from carcasses that come out of PGI or PDO quality brands. Results indicated that lambs produced were in the quality requirements of similar products produced in the region. The processed products would be an interesting alternative for the meat industry and a novelty for consumers, adding value to carcasses with low commercial price and consumer reduced acceptability. |
|---|---|
| Autores principais: | Teixeira, Alfredo |
| Outros Autores: | Rodrigues, Sandra; Cabo, Paula; Castro, José; Castro, Marina |
| Assunto: | Sheep Meat Physicochemical quality Sensorial quality Market strategies |
| Ano: | 2023 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173196796526592 |
|---|---|
| author | Teixeira, Alfredo |
| author2 | Rodrigues, Sandra Cabo, Paula Castro, José Castro, Marina |
| author2_role | author author author author |
| author_facet | Teixeira, Alfredo Rodrigues, Sandra Cabo, Paula Castro, José Castro, Marina |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Teixeira, Alfredo\",\"Person.identifier.orcid\":\"0000-0003-4607-4796\"},{\"Person.name\":\"Rodrigues, Sandra\",\"Person.identifier.orcid\":\"0000-0003-3301-1729\"},{\"Person.name\":\"Cabo, Paula\",\"Person.identifier.orcid\":\"0000-0002-8462-7657\"},{\"Person.name\":\"Castro, José\",\"Person.identifier.orcid\":\"0000-0003-4987-8175\"},{\"Person.name\":\"Castro, Marina\",\"Person.identifier.orcid\":\"0000-0002-6368-8098\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Teixeira, Alfredo Rodrigues, Sandra Cabo, Paula Castro, José Castro, Marina |
| datacite.date.Accepted.fl_str_mv | 2023-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2023-10-13T14:40:59Z |
| datacite.date.embargoed.fl_str_mv | 2023-10-13T14:40:59Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Sheep Meat Physicochemical quality Sensorial quality Market strategies |
| datacite.titles.title.fl_str_mv | Market opportunities and new sheep meat products produced by sustainable farming system |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Teixeira, Alfredo Rodrigues, Sandra Cabo, Paula Castro, José Castro, Marina |
| dc.date.Accepted.fl_str_mv | 2023-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2023-10-13T14:40:59Z |
| dc.date.embargoed.fl_str_mv | 2023-10-13T14:40:59Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/28788 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Scholar publishing |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Sheep Meat Physicochemical quality Sensorial quality Market strategies |
| dc.title.fl_str_mv | Market opportunities and new sheep meat products produced by sustainable farming system |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Within the scope of the Open2preserve project in northern Portugal, an integrated assessment has been developed to evaluate the efficiency of pyric herbivory to maintain open landscapes and the farm products' quality of livestock products using it. As a measurement of farm system evaluation, some meat products quality was analysed, particularly meat lamb and some meat processed products as hamburgers, sausages, pâtés, and cured legs from carcasses that come out of PGI or PDO quality brands. Results indicated that lambs produced were in the quality requirements of similar products produced in the region. The processed products would be an interesting alternative for the meat industry and a novelty for consumers, adding value to carcasses with low commercial price and consumer reduced acceptability. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/195ac45e-2570-4df9-8dc8-8332cdddc1da/download |
| id | ipb_7a5eb5365936664bdfc941a3085ee7ee |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/28788 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/28788 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Teixeira, Alfredo Teixeira, Alfredo https://www.ciencia-id.pt/2A1A-FF0C-185B 2A1A-FF0C-185B http://orcid.org/0000-0003-4607-4796 0000-0003-4607-4796 Rodrigues, Sandra Rodrigues, Sandra https://www.ciencia-id.pt/651F-D964-32E1 651F-D964-32E1 http://orcid.org/0000-0003-3301-1729 0000-0003-3301-1729 Cabo, Paula Cabo, Paula https://www.ciencia-id.pt/171A-E569-EAF4 171A-E569-EAF4 http://orcid.org/0000-0002-8462-7657 0000-0002-8462-7657 Castro, José Castro, José https://www.ciencia-id.pt/8611-5EFE-2FCE 8611-5EFE-2FCE http://orcid.org/0000-0003-4987-8175 0000-0003-4987-8175 Castro, Marina Castro, Marina https://www.ciencia-id.pt/6417-7D8D-FD7E 6417-7D8D-FD7E http://orcid.org/0000-0002-6368-8098 0000-0002-6368-8098 |
| publishDate | 2023 |
| publisher.none.fl_str_mv | Scholar publishing |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engScholar publishingpt_PTWithin the scope of the Open2preserve project in northern Portugal, an integrated assessment has been developed to evaluate the efficiency of pyric herbivory to maintain open landscapes and the farm products' quality of livestock products using it. As a measurement of farm system evaluation, some meat products quality was analysed, particularly meat lamb and some meat processed products as hamburgers, sausages, pâtés, and cured legs from carcasses that come out of PGI or PDO quality brands. Results indicated that lambs produced were in the quality requirements of similar products produced in the region. The processed products would be an interesting alternative for the meat industry and a novelty for consumers, adding value to carcasses with low commercial price and consumer reduced acceptability.application/pdfpt_PTMarket opportunities and new sheep meat products produced by sustainable farming systemPersonalTeixeira, AlfredoDSpacehttp://dspace.org/items/27cc89a2-6661-4d8d-a727-21109c04a74eDSpacehttp://dspace.org/items/27cc89a2-6661-4d8d-a727-21109c04a74eTeixeiraAlfredoCiência IDhttps://www.ciencia-id.pt2A1A-FF0C-185BORCIDhttp://orcid.org0000-0003-4607-4796Researcher IDhttps://www.researcherid.comG-4118-2011Scopus Author IDhttps://www.scopus.com56195849200PersonalRodrigues, SandraDSpacehttp://dspace.org/items/684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5DSpacehttp://dspace.org/items/684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5RodriguesSandraCiência IDhttps://www.ciencia-id.pt651F-D964-32E1ORCIDhttp://orcid.org0000-0003-3301-1729Researcher IDhttps://www.researcherid.comC-6486-2008Scopus Author IDhttps://www.scopus.com14048942500PersonalCabo, PaulaDSpacehttp://dspace.org/items/b4ca54f0-de05-4d66-ba34-2643b19020d9DSpacehttp://dspace.org/items/b4ca54f0-de05-4d66-ba34-2643b19020d9CaboPaulaCiência IDhttps://www.ciencia-id.pt171A-E569-EAF4ORCIDhttp://orcid.org0000-0002-8462-7657Scopus Author IDhttps://www.scopus.com41961021900PersonalCastro, JoséDSpacehttp://dspace.org/items/8c5ccc1d-3740-4d81-8dd1-6b3f37003efcDSpacehttp://dspace.org/items/8c5ccc1d-3740-4d81-8dd1-6b3f37003efcCastroJoséCiência IDhttps://www.ciencia-id.pt8611-5EFE-2FCEORCIDhttp://orcid.org0000-0003-4987-8175Scopus Author IDhttps://www.scopus.com57212000778PersonalCastro, MarinaDSpacehttp://dspace.org/items/a7a3b08e-9d22-4faf-9224-36924d8ce7c8DSpacehttp://dspace.org/items/a7a3b08e-9d22-4faf-9224-36924d8ce7c8CastroMarinaCiência IDhttps://www.ciencia-id.pt6417-7D8D-FD7EORCIDhttp://orcid.org0000-0002-6368-8098Researcher IDhttps://www.researcherid.comB-5197-2016Scopus Author IDhttps://www.scopus.com56612728000HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf2634-9221DOIIsPartOf10.14738/aivp.112.141562023-10-13T14:40:59Z20232023-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/28788http://purl.org/coar/access_right/c_abf2open accessSheepMeatPhysicochemical qualitySensorial qualityMarket strategies523519 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal article2023http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/195ac45e-2570-4df9-8dc8-8332cdddc1da/downloadEuropean Journal of Applied Sciences7287 |
| spellingShingle | Market opportunities and new sheep meat products produced by sustainable farming system Teixeira, Alfredo Sheep Meat Physicochemical quality Sensorial quality Market strategies |
| status | SINGLETON |
| subject.fl_str_mv | Sheep Meat Physicochemical quality Sensorial quality Market strategies |
| title | Market opportunities and new sheep meat products produced by sustainable farming system |
| title_full | Market opportunities and new sheep meat products produced by sustainable farming system |
| title_fullStr | Market opportunities and new sheep meat products produced by sustainable farming system |
| title_full_unstemmed | Market opportunities and new sheep meat products produced by sustainable farming system |
| title_short | Market opportunities and new sheep meat products produced by sustainable farming system |
| title_sort | Market opportunities and new sheep meat products produced by sustainable farming system |
| topic | Sheep Meat Physicochemical quality Sensorial quality Market strategies |
| topic_facet | Sheep Meat Physicochemical quality Sensorial quality Market strategies |
| url | http://hdl.handle.net/10198/28788 |
| visible | 1 |