Abstract Although sheep meat has a small share of ∼1.5% of the total meat production in the EU, sheep farming is of great importance to rural development and the environment. Enhancing the quality of lamb meat of local breeds is essential to ensure both profitability for sheep producers and the conservation of endangered breeds. This study aimed to (i) characterise the evolution of spoilage microorganisms in refrigerated vacuum-packed lamb meat from a total of 10 farms housing 8 local breeds of Portuguese, Spanish, Italian and Slovenian origin raised in intensive, extensive or semi-extensive regime; and (ii) elucidate how intrinsic properties of meat can affect its microbial spoilage. Cold carcass weight (CCW), ultimate pH (pH24) and proximate analysis were quantified on carcass/meat from each of the 285 animals raised and slaughtered for this purpose; while mesophiles, lactic acid bacteria, Pseudomonas spp. and psychrotrophic bacteria were enumerated during 15-day storage at 4 °C. Substantial variability in all attributes were found between the ten farms. CCW of intensively-raised lambs (21.4 kg; 95% CI: 20.6 – 22.1 kg) were higher (p

中文翻译：

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受其内在特性影响的欧洲本地品种羊肉的微生物劣化

摘要 虽然羊肉在欧盟肉类总产量中只占 1.5% 左右，但养羊对农村发展和环境非常重要。提高当地品种羊肉的质量对于确保绵羊生产者的盈利能力和保护濒危品种至关重要。本研究旨在 (i) 描述来自总共 10 个农场的冷冻真空包装羊肉中腐败微生物的进化特征，这些农场饲养着 8 个本地品种的葡萄牙、西班牙、意大利和斯洛文尼亚品种，这些品种以集约化、粗放或半粗放方式饲养；(ii) 阐明肉类的内在特性如何影响其微生物腐败。冷胴体重（CCW），对为此目的饲养和屠宰的 285 只动物的每只动物的胴体/肉进行最终 pH (pH24) 和近似分析；而嗜温菌、乳酸菌、假单胞菌属。在 4°C 下储存 15 天期间计数了嗜冷菌和嗜冷菌。在 10 个农场之间发现了所有属性的巨大差异。集约化饲养羔羊的 CCW（21.4 公斤；95% CI：20.6 – 22.1 公斤）更高（p