Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties

Although sheep meat has a small share of ?1.5 % the total production in EU, farming is great importance to rural development and environment. Enhancing quality lamb local breeds essential ensure both profitability for producers conservation endangered breeds. This study aimed (i) characterise evolution spoilage microorganisms refrigerated vacuum-packed from 10 farms housing 8 Portuguese, Spanish, Italian Slovenian origin raised intensive, extensive or semi-extensive regime; (ii) elucidate how intrinsic properties can affect its microbial spoilage. Cold carcass weight (CCW), ultimate pH (pH24) proximate analysis were quantified on carcass/meat each 285 animals slaughtered this purpose; while mesophiles, lactic acid bacteria, Pseudomonas spp. psychrotrophic bacteria enumerated during 15-day storage at 4 °C. Substantial variability all attributes found between ten farms. CCW intensively-raised lambs (21.4 kg; 95 CI: 20.6–22.1 kg) higher (p < 0.05) than ones regime (14.9 14.4–15.4 kg), turn these heavier extensively (12.4 12.0–12.7). Mean contents protein (76.5–87.4% db), fat (3.78–13.1% db) ashes (4.62–5.65% highly dependent farm. some was associated levels, general, growth be modulated by meat. Higher pH24 0.05), moisture content 0.01) accelerated rate; whereas carcasses 0.001) presented slower bacteria. In order improve meat, animal handling must enhanced minimise pre-slaughter stress; slaughtering practices hygiene improved; classification system could adopted towards selection fatter chilled optimal pH24.