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European Journal of Applied Sciences – Vol. 11, No. 2
Publication Date: April 25, 2023
DOI:10.14738/aivp.112.14156.
Teixeira, A., Rodrigues, S., Cabo, P. Castro, J., & Castro, M. (2023). Market Opportunities and New Sheep Meat Products Produced
by Sustainable Farming System. European Journal of Applied Sciences, Vol - 11(2). 72-87.
Services for Science and Education – United Kingdom
Market Opportunities and New Sheep Meat Products Produced by
Sustainable Farming System
Alfredo Teixeira
Centro de Investigação de Montanha, Instituto
Politécnico de Bragança, Campus de Santa Apolónia,5300-253 Bragança, Portugal.
Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto
Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Sandra Rodrigues
ORCID: 0000-0003-3301-1729
Centro de Investigação de Montanha, Instituto
Politécnico de Bragança, Campus de Santa Apolónia,5300-253 Bragança, Portugal.
Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto
Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Paula Cabo
Centro de Investigação de Montanha, Instituto
Politécnico de Bragança, Campus de Santa Apolónia,5300-253 Bragança, Portugal.
Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto
Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
José Castro
Centro de Investigação de Montanha, Instituto
Politécnico de Bragança, Campus de Santa Apolónia,5300-253 Bragança, Portugal.
Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto
Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Marina Castro
Centro de Investigação de Montanha, Instituto
Politécnico de Bragança, Campus de Santa Apolónia,5300-253 Bragança, Portugal.
Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto
Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Abstract
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
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Teixeira, A., Rodrigues, S., Cabo, P. Castro, J., & Castro, M. (2023). Market Opportunities and New Sheep Meat Products Produced by Sustainable
Farming System. European Journal of Applied Sciences, Vol - 11(2). 72-87.
URL: http://dx.doi.org/10.14738/aivp.112.14156
consumers, adding value to carcasses with low commercial price and consumer
reduced acceptability.
Keywords: Sheep; meat; physicochemical quality; sensorial quality; market strategies.
INTRODUCTION
European pastoral regions have witnessed a general process of massive depopulation over
several decades [1, 2]. The grazing of mountainous areas persists but is in decline, despite
support from the European Common Agricultural Policy (CAP), which recognizes the value of
local breeds and other agri-environmental practices [3-5]. The abandonment is one facet of the
broader trend of rural depopulation, and it is driven by a complex mixture of economic, social,
and political factors [6].
From an economic-social point of view, in less-favoured regions of southern Europe, farmers
are dropping out of their farms as they grow older. In many cases, they do not have sufficiently
interested descendants to maintain their farms, mainly because of harsh living conditions and
low income. From a political standpoint, the common agricultural policy (CAP) has been the
most important driver of agricultural management and sustainability in the European Union
[7]. However, the PAC has zigzagged between divergent, sometimes contradictory goals
implemented in a patchwork and inefficient manner [6]. It treats rural development as an
individual, agriculture-centric project, ignoring the primary social, political, and economic
drivers of land abandonment, as well as the diversity of the rural areas in which they occur [6].
The European small ruminants (i.e., sheep and goats) farming sector contributes to many of the
Sustainable Development Goals described by the United Nations (e.g., Economic growth,
Sustainability, Climate Action, zero hunger). This sector produces only 6% of meat and 3% of
milk production in the European Union. However, it supports 1.5 million farmers, plus
members of the food chain, and provides economic and social cohesion for the most
disadvantaged and depopulated rural areas [8]. It represents an important share of the total
livestock production in some European countries such as Spain, Italy, France, and Greece [8].
However, it is the one that generates the lowest income among the livestock farming systems,
and the financial support received is far below that received by other more profitable
agricultural sectors. Imports from non-EU countries and excessive restrictions on sheep meat
exports from the EU to these countries are also exerting increasing pressure. All these factors
together mean that the long-term sustainability of sheep production in the EU on a professional
scale is increasingly under threat [9]. On the other hand, these systems in mountain areas are
even more at risk; in addition to the above reasons, they face the disappearance of shepherds.
Nowadays, the role of traditional pastoralism in the multifunctionality and quality of the
ecosystem services provided by mountain ecosystems is widely recognized at scientific and
political levels [10, 11]. However, farmers are not paid for the environmental services they
deliver [12]. On the other hand, its key role in protein production using local natural resources
[13, 14] has been lost. Growing concerns about the environmental, human health, and animal
welfare impacts of meat production and consumption pose a major challenge to the red meat
sector and treat the sector as a whole without distinguishing between industrial-landless
production systems and those pasture-based livestock farming systems. The build-up narrative
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on livestock, climate change, and human diet advocates a drastic reduction or elimination of
animal-source foods from global diets due to the large climate impact of livestock compared to
cropping systems [15] has been a very negative driving factor leading to increased marketing
difficulties and discouraging livestock producers.
On the other hand, extensive livestock systems have often been particularly criticized for their
assumed low production efficiency, high per-animal methane emissions, and the large extent of
land use change when compared with more intensive systems [15]; while ignoring their
positive externalities. The relationship between livestock and the environment is much more
complex than the current narrative reveals. Many global assessments do not sufficiently
evaluate livestock systems in all their variations in a comprehensive, integrated way [15]. The
Open2preserve project fits into this context, and it aims to break with this simplistic view of
livestock production.
Open2preserve proposes an approach focused simultaneously on the landscape and the
landscape makers, i.e., suggesting a model combining landscape management via pyric
herbivory and farm innovation. The goal is to work on the social sustainability of rural
territories by developing innovative solutions to keep more people in the primary sector,
mainly in extensive livestock production. Mountain areas in the SUDOE region need to improve
their farms through the valorisation and differentiation of their products and value chains. The
development of livestock products with a quality label, new marketing routes, and new
products are good examples that will ensure the profitability of farms and the revitalization of
the natural heritage of the territory. In this sense, the present study characterizes the
physicochemical and sensorial quality of meat and meat products produced under the flock
management conditions in the Open2Preserve assumptions for this area. In addition, the
results of the new markets opportunities for these products are also presented.
CONTEXT OF THE RESEARCH
The study was carried out in Trás-os-Montes, in Northeast Portugal (Figure 1).
Figure 1. Location of livestock farm in the SUDOE context
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Teixeira, A., Rodrigues, S., Cabo, P. Castro, J., & Castro, M. (2023). Market Opportunities and New Sheep Meat Products Produced by Sustainable
Farming System. European Journal of Applied Sciences, Vol - 11(2). 72-87.
URL: http://dx.doi.org/10.14738/aivp.112.14156
The livestock farm is located in the village of Vimieiro, parish of União de Freguesias de Avantos
e Romeu, municipality of Mirandela. It is a mountainside area bordered by a stream to the
northwest and an olive grove to the south. The location is a Natura 2000 Network Site classified
as a Site of Community Importance (SCI PTCON0043 - Romeu, 4,700 ha). This area is in the
Mediterranean region, with a Meso-Mediterranean and a dry ombrotype. The average annual
temperature is 14.3°C, and the total annual precipitation is 508.6 mm, with a Meso- Mediterranean thermotype and a dry ombrotype (data for 1951-1980) [16].
Regarding the approach of Open2preserve on landscape dynamics’, a 4.3 ha plot was dedicated
to an experiment to explore pyric herbivory. The vegetation is dominated by an open
Mediterranean forest with Portuguese oak (Quercus faginea), cork oak (Quercus suber), holm
oak (Quercus rotundifolia and several shrub species such as Cytisus scoparius, Cytisus
multiflorus, Lavandula stoechas, Cistus ladanifer, with an herbaceous stratum, generally
dominated by annual grasses. On this plot, targeted grazing and mechanical clearing practices
were combined for maintaining open landscapes, reducing the risk of fire, and thus decreasing
the loss of biodiversity associated with them. A local flock of approximately 150 head of sheep
of the Churra Galega Bragançana - Branca breed, reared for meat grazing the area. The
exploitation regime is extensive, with no planned calving and/or mating seasons. It is
conducted by a shepherd hired.
The livestock husbandry system is based on daily grazing circuits over the agro-pastoral
landscape. It comprises owned, rented, and borrowed land and the experimental area. The
adjacent pasture area comprises about 690 h, including annual (146 ha) and permanent crops
(236 ha of olives), grasslands (39.5 ha), shrublands (71.6 ha), and grazed (181ha, mainly cork
oak) and ungrazed forests (18.3 ha). Traditionally, unfenced and uncultivated areas can be
freely traversed by animals. Then, the flock could cross these free rangeland areas beyond own
private areas (mainly grasslands, annual crops for the production of forages, and forest areas;
see Fig 2). Grazing circuit duration varies greatly throughout the year and is affected by
daylight, maximum daily temperature, and resource availability.
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Figure 2. Grazing area of herd.
PHYSICOCHEMICAL CHARACTERIZATION OF THE PRODUCTS STUDIED
Lamb Carcasses
Twelve lamb carcasses around 9-14 kg body weight, corresponding to 5-7 kg carcass weight,
according to the specifications for lamb carcasses with protected origin designation [17] were
analysed. The pH and meat CIELAB colour coordinates (L* brightness, a* redness and b*
yellowness) as well the shear force was measured. The left side of each carcass was divided into
eight standard joints: leg, chump, loin, ribs, anterior ribs, shoulder, breast, and neck and each
joint was dissected into lean, subcutaneous fat, intermuscular fat, bone, and remainder,
according to previous descriptions [18]. The pH of the carcasses after 24h refrigerated at 4oC
was 5.6, the colour coordinates were (L* 41.2, a* 15.9 and b* 9.1) and the shear force was 5.1
Kgf/cm2. These are the referenced colour and shear force characteristically of light lambs
produced in sheep Mediterranean systems [19-22]. The carcass joints % are shown in Table 1
and considering the leg, chump, loin and shoulder as 1st category, the carcasses presented a
high % for these pieces, 25.7, 9.1, 10.8 and 20.8% respectively. The lean percentage was 61.9
% ± 0.23, the carcass fat 18.9% ± 0.31 and the bone % 17.9 ± 0.15. The values for carcass
composition are within the values for this type of carcasses according to the previously
mentioned literature. The lamb carcasses produced were of a quality that complied with the
standards set by the PDO product specification and are within the consumer's preferences for
this light carcass characteristic of Southern Europe.
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Teixeira, A., Rodrigues, S., Cabo, P. Castro, J., & Castro, M. (2023). Market Opportunities and New Sheep Meat Products Produced by Sustainable
Farming System. European Journal of Applied Sciences, Vol - 11(2). 72-87.
URL: http://dx.doi.org/10.14738/aivp.112.14156
Table 1. Percentage of lamb carcass joints
Carcass Joint Mean±SD
Leg 25.7±0.8
Chump 9.1±1.6
Loin 10.8±0.4
Ribs 5.9±0.5
Anterior Ribs 6.6±0.9
Shoulder 20.8±0.8
Breast 11.0±1.1
Neck 10.1±0.9
Fresh Sausages
Lorem The meat of 12 adult ewes ageing more than 7 years old with an average carcass weight
of 25 kg was used to process fresh sausages. The carcasses were firstly deboned and cleaned
from nerves, tendons, and connective tissue. Sausages were processed according to the
methodology previously described [23]. The raw meat was mixed and minced with 10% of pork
belly of Bísaro, a local breed, and the ingredients: salt, garlic, peppers, bay leaves, and water.
The mixture was stuffed into 34-46 mm pork casings and stabilized in a chamber with
controlled temperature and moisture. Sausages were vacuum packaged and stored in a
refrigerator at 4°C. Three samples from each of the threes lots fabricated were randomly taken
for chemical analysis and the data were shown in Table 2. The values of aw as well the moisture
and pH are within the expected values for this type of fresh meat product. The most abundant
fatty acid was the C18:1n9c followed by the C16:0, the C18:0, and the C18:2n6c. The
unsaturated fat corresponds to the main fat fraction present, 56.7%, being a product similar to
those previously mentioned [23-26]. This fresh sheep sausage is an interesting meat product
manufactured with meat from animals with very low commercial value.
Table 2. Physicochemical composition of fresh sheep sausages
Mean ± SE
aW 0.93±0.002
pH 5.92±0.011
Moisture (%) 59.9±0.18
Protein (%) 17.8±0.08
Total Fat (%) 20.1±0.4
Fatty Acids profile (expressed in g/100g
fatty acids)
C 14:0 2.07±0.03
C 16:0 22.95±0.15
C 16:1 2.14±0.11
C17:0 1.00±0.01
C 17:1 0.51±0.01
C 18:0 16.51±0.21
C 18:1n9t 0.55±0.14
C 18:1n9c 41.28±0.29
C18:1n11t 1.64±0.18
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C18:1n7c 1.66±0.16
C18:2n6c 6.62±0.46
C18:3n3c 0.75±0.02
C20:0 0.18±0.01
C20:1n9 0.55±0.02
SFA 43.30±0.32
MUFA 48.48±0.34
PUFA 8.22±0.47
MUFA+PUFA 56.70
PUFA/SFA 0.19±0.01
PUFA-n3 1.07±0.08
PUFA-n6 7.47±0.12
PUFA-n6/n3 7.08±0.42
SFA - saturated fatty acids; MUFA – monounsaturated fatty acids; PUFA – Polyunsaturated fatty acids; PUFA n-3
sum of PUFAS of n-3 series; PUFA n-6 sum of PUFA n-6 series
Pâtés
For the manufacture of pâtés, lean meat trimmings from sheep carcasses from Churra
Bragançana were used, incorporating two different sources of fat — a DOP olive oil (Azeite
Transmonstano) and a pork belly of a local breed (Bísaro) — with two levels of added fat (10%
and 30%). Meat was boiled for 60 minutes and after was mincing and missing with pork belly
or olive oil and the ingredients (water, milk, and Mix-088 Paté Bueton). Two replications of
each pâté were manufactured, and three samples of each replication were randomly selected
to physicochemical analysis in triplicate. Table 3 shows the predicted values for the effect of fat
source on physicochemical characteristics of the three pâtés. Pâtés with added pork belly fat
had a slightly higher percentage of protein than those with olive oil, with % fat not being
significant despite a trend towards a higher fat content for those with olive oil. These results
are very close to those found by other authors [27-30] for similar products by goat meat. Pâtés
with olive oil show lower palmitic and stearic fatty acids content than those with fat pork belly,
resulting in products with lower saturated fat and higher unsaturated fat contents. These
results were expected given the different origin of the incorporated fat sources, olive oil in
contrast to fat pork. Despite the reduced amount of elaidic acid (C 18:1n9t) present, there were
differences between the different pâtés, with those that incorporated olive oil having a lower
content of this trans fatty acid. The PUFA/SFA ratio varying between 0.38 and 0.20 g/100 g of
fatty acids are within the values recommended by FAO [31]. The observed n-6/n-3 ratios
ranging from 5.6 to 8.06 are higher than the ratio recommended [32]. which does not exceed 4
even though according to WHO [33] based on both the scientific evidence and conceptual
limitations, there is no compelling scientific rationale for the recommendation of a specific ratio
of n-6 to n-3 fatty acids or Linoleic acid (LA) to Alpha-linolenic acid (ALA). In fact, according to
the most important food recommendations, the P/S and n-6/n-3 ratios show that sheep pâtés
are balanced fatty products and an interesting way of using meat to reach new consumer
markets such as Kosher and Halal since one of the products is pork-free.
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Table 4. Physical characteristics of sheep cured legs at the three stages of curing
process.
Sheep cured legs
pH slaughter 6.6±0.02
pH 24 h 5.6±0.01
pH ripening 5.5±0.03
aw slaughter 0.97±0.01
aw salting 0.91±0.00
aw ripening 0.86±0.01
The values of protein and fat contents as well the lipid oxidation expressed as TBARS (mg of
malonaldehyde/kg of sample) were shown in Table 5. After the curing process, cured sheep's
legs have a high percentage of protein that has almost doubled while maintaining low fat
content. In fact, the low cholesterol content associated with a slight reduction in saturated and
monounsaturated fat with a slight increase in polyunsaturated fat makes it a product with a
balanced PUFA/SFA ratio within the limits recommended [36] above 0.4–0.5. TBARS value
indicating the lipidic oxidation is much lower than the value of 2 mg of MDA/Kg which is the
upper limit of rancidity indicated [37] for consumer acceptability.
Table 5. Protein, collagen, fat percentages and TBAR of sheep cured legs
Sheep cured legs F
Raw product Final product
Protein (%) 18.16±0.08a 38.4±0.51b ***
Collagen (%) 1.35±0.09b 1.45±0.16b ns
Cholesterol (%) 4.5±0.45
FAT (%) 8.70±0.40 7.92±1.02 ns
SFA 44.92±0.32 43.22a±0.45 ns
MUFA 49.33±0.38a 47.59±0.42b *
PUFA 5.34±0.69a 8.98±0.30b **
PUFA/SFA 0.12±0.01a 0.21±0.00b *
TBARS na 0.51±0.03
Significance: ns: not significant; a≠b * P≤0.05; ** P≤0.01; *** P≤0.001; na – not available
SENSORIAL CHARACTERIZATION OF THE PRODUCTS STUDIED
Fresh Sausages
Fresh sausages were made from Churra Galega Bragançana ewes’ meat. Ewes were between 5
and 7 years old, with an average of 20 kg carcass weight. Previous study was previously
presented [38]. The effect of paprika use was evaluated. Evaluations about sensory
characteristics were made by a taste panel and by a consumers panel. Both panels used a 10
cm, continuous scale. The use of paprika caused an increase in spiciness, as expected, but also
in flavour intensity, at the same time sweetness decreased. Globally, both types of fresh
sausages, with and without paprika presented median to low values for all sensory attributes.
The highest values were for juiciness which can be an indication that this type of product
presents pleasant sensory characteristics.
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Teixeira, A., Rodrigues, S., Cabo, P. Castro, J., & Castro, M. (2023). Market Opportunities and New Sheep Meat Products Produced by Sustainable
Farming System. European Journal of Applied Sciences, Vol - 11(2). 72-87.
URL: http://dx.doi.org/10.14738/aivp.112.14156
Figure 3: Sensory profile of fresh sausages made with ewes’ meat, with (S&P) and without (S/P)
paprika
The consumers’ panel did not show any preference for the different types of sausages. Global
acceptability was around 6/10 for both types of fresh sausages. This means that all types of
sausages can have market opportunities. Fat levels in fresh sausages affected the overall
acceptability by consumers in fresh sausages made with sheep meat [23]. Sausages with 10%
fat had the highest value of acceptability followed by 30% and the least accepted 0% of fat
addition.
Pâtés
Pâtés were manufactured with meat trimmings of sheep carcasses. Churra Galega Bragançana
ewes aged between 5 and 7 years old, with an average carcass weight of 20kg were used.
Different fat sources and percentages were tested: SOO1 (sheep olive oil 10%), SOO3 (sheep
olive oil 30%), SPB1 (sheep pork backfat 10%), SPB3 (sheep pork backfat 30%). Sensory
evaluation was done by both a trained taste panel to study objective characteristics, and a
consumers’ panel to test pâtés preferences. A structured but unnumbered scale of 10 cm, with
the extremes representing either the minimum (no sensation) or maximum (extremely intense
sensation) was used. Previous study was presented [39].
Each sample was evaluated for appearance (pâté colour, from rose to brown, cohesiveness,
appearance of loose or bonded particles, from little to very cohesive, homogeneity or
uniformity of the mixture, from little to very homogeneous), aroma intensity (global intensity
of aroma associated to pâté, from little to very intense), taste intensity (global intensity of taste
associated to pâté, from little to very intense), and texture (cohesiveness, bonding feeling in the
mouth pressing the tongue against the palate of the pâté paste, from little to very cohesive,
adhesiveness, adherence of the sample, without chewing, to the palate after being pressed with
the tongue, little to very adhesive, fatness, sensation of fat particles in the mouth, little to very
fat, juiciness, impression of lubrication of the sample during chewing, little to very juicy) using
the Quantitative Descriptive method according to the Portuguese Standards. Results obtained
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by a Generalised Procrustes Analysis (GPA) show that 92.5% of the total variability was
explained by only 2 factors. A clear distinction between samples is observed. Pâtés with 10%
fat, either pork or olive oil, were close in their evaluation and had the highest values for colour
(ApCol). Sheep meat pâtés with 30% pork backfat presented the highest values for aroma
intensity (ArI), and cohesiveness, apparent (ApC) and texture (TeC). Sheep meat pâtés with
30% olive oil presented the highest taste intensity (TaI) and mouth perceived fatness (TeF).
Figure 4: Consensus configuration: joint representation of the correlation between sensory
traits and F1 and F2 and pâtés coordinates for sensory analysis. F1 = first principal component
of generalized Procrustes analysis (GPA); F2 = second principal component of GPA
SPB1 (Sheep + 10% pork belly); SPB3 (Sheep + 30% pork belly); SOO1 (Sheep + 10% olive oil);
SOO2 (Sheep + 30% olive oil). ApCol: colour, ApC: apparent cohesiveness, ApH: homogeneity,
ArI: aroma intensity, TaI: taste intensity, TeC: cohesiveness as texture, TeA: adhesiveness, TeF:
fatness, TeJ: juiciness
Data from consumers was statistically analysed by a one-way ANOVA. No significant differences
(P>0.05) were reported by consumers concerning sheep meat pâtés produced with different
levels of pork backfat or olive oil. Mean values ranged between 6.5 for SOO1 and 7.0 for SOO3.
Cured Legs
Sensory characteristics of 14 Churra Galega Bragançana ewes cured legs were evaluated by a
taste panel. Previous study was made [40]. Appearance, odour, texture, and flavour attributes
were evaluated using a 10-cm continuous, unstructured and anchored at the ends scale. The
left anchor corresponded to the lowest intensity and the right anchor to the higher intensity of
the respective attribute. A Characterization of the Products procedure was performed to
compare cured legs with 7 and 8 months of ripening time. Only 2 in 19 attributes presented a